Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
Ingredients
  • Tomato – 500gm
  • Chinni (sugar) -75 gm
  • Khajuri (dates)- 100gm
  • Nadia kora (freshly grated coconut) -2 tablespoon
  • Adaa (ginger) -1/2 inch
  • Haladi gunda (turmeric powder) -1 teaspoon
  • Kancha lanka ( green chili) -4 (as per taste)
  • Teja patra (bay leaf) -2 pcs
  • Jeera (cumin seed) -1 teaspoon
  • Pancha phutan (cumin +mustard+ nigella+ fenugreek+ aniseed) – 1 teaspoon
  • Refined oil – 2 tablespoon
  • Dhaniya patra (coriander leaves) -25 gm
  • Salt – as per taste
Preparation : Step wise
  • Wash and cut the tomatoes into small pieces.
  • Slit the green chilies and crush the ginger. Keep aside
  • Heat oil in a pan, when hot add pancha phutan and bay leaf.
  • When splutter add the silted green chilies and crushed ginger, fry till golden brown.
  • Now add tomatoes, salt and turmeric powder. Stir properly and cover the pan with a lid for some time. Cook it for 2 mins.
  • Add dates and freshly grated coconut. Add 1 cup of water to it .Cook it for 2 mins.
  • In a separate tawa fry the cumin seeds slightly, when they start spluttering, remove from flame and make a fine powder out of it. Keep aside.
  • When the tomatoes are cooked, add the powdered cumin seeds and sugar to it.
  • Cook it for 2 to 3 min, remove from flame and garnish with coriander leaves.
  • Serve with rice or puri.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Tomato is a rich source of vitamin- c and carotene. Date and coconut are good sources of fat, calcium, iron and protein. People suffering with acidity should not consume it much.

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