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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