Tomato Onion Koora Recipes

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TOMATO ONION KOORA



Tomato Onion Koora image

My mother used to make this curry when we were about to go on vacation or just returned from vacation and didn't have many vegetables in the house. This koora works really well with rice or with pooris.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 4

Number Of Ingredients 15

2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
¼ teaspoon asafoetida powder
1 sprig fresh curry leaves
2 onions, chopped
2 green chile peppers, chopped
½ teaspoon ground turmeric
4 tomatoes, chopped
½ teaspoon red chili powder
1 teaspoon white sugar
salt, to taste
½ cup water
2 tablespoons chopped cilantro leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 16.1 mg, Sugar 7.9 g

OKRA, ONION AND TOMATO STEW



Okra, Onion and Tomato Stew image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

  • In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

TOMATO ONION KOORA



Tomato Onion Koora image

My mother used to make this curry when we were about to go on vacation or just returned from vacation and didn't have many vegetables in the house. This koora works really well with rice or with pooris.

Provided by SUSMITA

Categories     Indian Recipes

Time 25m

Yield 4

Number Of Ingredients 15

2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
¼ teaspoon asafoetida powder
1 sprig fresh curry leaves
2 onions, chopped
2 green chile peppers, chopped
½ teaspoon ground turmeric
4 tomatoes, chopped
½ teaspoon red chili powder
1 teaspoon white sugar
salt, to taste
½ cup water
2 tablespoons chopped cilantro leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 16.1 mg, Sugar 7.9 g

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