I was delighted today when my friend stopped by with fresh organic tomatoes from her garden. Tomatoes pack in a powerful punch of nutrition and are a good source of Vitamins A, C, K, folate and potassium. They are delicious eaten raw, in salads or on sandwiches, and take on a wonderful sweetness when cooked. Tomatoes also contain lycopene, which is responsible for their red color and is also anti cancerous. I made this quick and yummy curry for lunch, which was healthy as well. The peanuts add a little crunch to the dish.
What you need:
250 gms tomatoes washed and cut into small cubes
1/4 cup roasted peanuts
2 tsp grated jaggery
1/4 tsp cumin
Pinch of asfoetida (heeng)
1/4 tsp turmeric powder (Haldi)
1/2 tsp coriander powder
1/2 tsp chilli powder
2 green chillis
1 tsp oil
Salt to taste
2 tsp chopped cilantro
How to make:
1. Take oil in a non stick pan and heat. Add cumin seeds and asfoetida to the oil. Once the mustard seeds are spluttering, add the green chillis slit into long pieces.
2. Add chopped tomatoes and the jaggery. Cover and cook for a couple of minutes. Add the salt, chilli powder and coriander powder.
3. Now add the roughly ground peanuts to the tomatoes. Saute together till well mixed and the tomatoes are tender. Garnish with coriander.
4. Serve hot with paratha or roti.