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Vegetable In Tomato Sauce



Quarter the tomatoes and keep aside. Chop the potatoes and okra into bite sized pieces and keep aside. Slit open five green chillies and keep aside. Peel the ginger, chop fine and keep aside. Bring to a boil about 600 ml of water in saucepan, add tomatoes and simmer for 15-20 minutes. Shut off the flame, blend the tomatoes in a liquidiser and sieve. Grind the remaining ten chillies and ginger into a smooth paste and keep aside. Heat the ghee in a thick bottomed saucepan, add mustard, cumin seeds and asafoetida powder. When the mustard splutters, add the gram flour and cook for a couple of minutes, stirring the ingredients all the time. Add tomatoes gradually, stirring constantly. Add potatoes, okra, french beans, curry leaves, the slit chillies, garam masala, salt and the paste and bring the ingredients to a boil, stirring constantly. Simmer until the vegetables are done to a turn, shut off the flame and serve.

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