| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Vegetables, Vegan, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Tomatoes |
| 25 |
g |
Onion |
| 1 |
|
Chile, fresh |
| 50 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1/4 |
ts |
Fenugreek |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Salt |
| 1 |
cg |
Cinnamon stick |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Chile powder |
| 1 |
ts |
Paprika |
| 100 |
ml |
Coconut milk, thick |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”