297) TOMATO FRY

TOMATO FRY

A QUICK, HOT, FRESH, CRISPY SIDE DISH ENJOYED ALL OVER KERALA

 

Ingredients:

     1)    Tomato – 500 gm.

     2)    Long hot green chilies – 3 Nos.

     3)    Onion – 120 gm.

     4)    Curry leaves – 2 sprigs

     5)    Mustard seeds – 1 teaspoon

     6)    Hot red chili powder – 1 teaspoon

     7)    Cooking oil – 1 tablespoon

     8)    Turmeric powder – ¼ teaspoon

     9)    Ginger powder – ¼ teaspoon (or finely chopped ginger – ½ teaspoon)

     10)     Garlic cloves – 5 Nos.

     11)     Powdered salt – 1 teaspoon

To cook:

          Chop the tomato and the onion separately into pieces and set aside (any size is okay). Cut each long green chili diagonally into 4 or 5 pieces. Pull the curry leaves off their stems and set aside. Chop the garlic cloves to fine bits.

Set a pan on high heat. Pour in the cooking oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the curry leaves, the garlic, the onion and the chilies. Stir for just 1 minute and tip in the tomatoes. Stir once and throw in the chili powder, the ginger powder (or chopped ginger), the turmeric powder and the powdered salt. Stir for 2 to 3 minutes and switch off the heat.

Your mouthwatering tomato fry is now ready to serve. Serve immediately with hot chappatis, porottas, rotis, naans, or with freshly baked bread.

Tomato fry with chappatis

As you bite into the hot, crispy onions and the tangy, crunchy tomatoes, the juices exploding in your mouth blending with the rich natural flavours, you will finish your plate in a trice and look for more. In fact, the magic of this simple dish will push aside many an elaborate curry!

Enjoy!!!