Sri lanka thakkali (curried tomatoes)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| \"A taste of Sri Lanka\" | ||
| By Indra Jayasekera | ||
| 450 | grams | Tomatoes |
| 25 | grams | Onion |
| 1 | Chile, fresh | |
| 50 | millilitres | Oil |
| Curry leaf sprigs | ||
| ¼ | teaspoon | Fenugreek |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Salt |
| 1 | cg | Cinnamon stick |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Chile powder |
| 1 | teaspoon | Paprika |
| 100 | millilitres | Coconut milk, thick |
Directions
THAKKALI (CURRIED TOMATOES
===========================> Directions <======================== Wash and cut the tomatoes into quarters. Chop the onion and chile.
Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chile powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving ISBN #962 224 010 0