Tomato-Methi Curry

Who doesn't love tomatoes ? I love them and I'm always in hunt for more recipes with tomatoes. Did you know that they contain Lycopene, a powerful natural antioxidant ? Lycopene helps to improve skin's ability to protect against the harmful UV rays and prevents against certain cancers.

Coming to the recipe part, this curry is really tasty and is been taught to me by my dear friend, I. The flavor of tomatoes in the curry are futher enhanced with methi leaves, and you know about my recent love for methi and that I'm trying to use them more often. It's a very easy recipe and uses a short and sweet list of ingredients. What more can I say ? Try it and you'll love it too.

Ingredients:

5 - large ripe tomatoes, diced into cubes
1 - medium sized onion, chopped finely
1 - small bunch of methi leaves, chopped and which yields around 1/2 cup
1/2 tsp - ginger-garlic paste 'or' 3 - cloves of garlic, chopped finely ( both are optional)
2 tsps - dry coconut powder
1 tsp - coriander powder
1 1/2 tsps - red chilli powder or to taste
1/4 tsp - turmeric
1 tbsp - oil
Salt to taste


Method:

1. After all the prep work, like chopping and stuff. Heat oil in a pan, on medium heat. When hot add chopped onions and ginger-garlic paste or chopped garlic(if you are using). Cook till onions are transculent.


2. Add diced tomatoes, turmeric and salt. Mix well. Cook tomatoes till they are half-way done. Add coriander powder, dry coconut powder and red chilli powder and mix once again. Cook for another 3-4 minutes. Do not over cook. Please note that the tomatoes should not become mushy. The curry should be runny with the tomato juices and tomatoes should be in nice red color.


3. Add chopped methi leaves in the end and mix well. Cook for another minute and turn off the heat


4. Serve hot with hot rice and a dollop of ghee if you please or serve as salsa to your chips.