Tomato Kadai Vegetable |

Vegetables are blended and cooked with tomato puree and other spices. This is a quick recipe and can be prepared in no time when guests surprise you.

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 3

Ingredients

  • 4 tsp refined oil
  • 2 tbsp chopped green chillies
  • ½ tsp tomato puree (add more if required)
  • ¼ cup chopped lady’s finger
  • 2 slices of brinjal
  • ½ cup boiled cauliflower florets
  • 1 boiled potato, diced
  • 1 chopped carrot
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp ginger and garlic paste
  • 1 tsp red chilli powder
  • Few curry leaves
  • 1 tsp grated jaggery
  • 3 tsp besan (gram flour)
  • Coriander for garnish

Method

Heat oil in a kadai. Fry green chillies over a high flame for sometime. To this add tomato puree, lady’s finger, brinjal, carrot and mix well.

Sprinkle cumin powder, turmeric powder, ginger and garlic paste, red chilli powder, curry leaves, jaggery and mix well. Cook over a low flame till the vegetables are done. Add some water if necessary.

Stir in cauliflower, potato and salt. Add besan and some water. Mix well so that no lumps form. Add more tomato puree for gravy if required. Cook over a high flame for 5 minutes and dish out.

Garnish with chopped coriander and serve hot with rice.

Karela Tomato Fry |

Karela is also known as bitter gourd and as the name states, it is bitter in taste. In this recipe, tomato is also used, making it more tasty and delicious. Bitter gourd contains natural antiseptic elements which helps to control sugar levels of body. So this recipe is very healthy for all ages.

Karela Tomato Fry

Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 3

Ingredients

Karela Tomato Fry Ingredients

Karela Tomato Fry Ingredients

  • 4 Karela (or bittergourd)
  • 1 medium tomato
  • 1 medium onion
  • 3 green chilles
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 5 tbsp oil
  • A pinch of turmeric powder
  • Salt to taste

Method

Karela Tomato Fry

Karela Tomato Fry

Wash the bitter gourd and chop them into small pieces.

Heat oil on a pan and add cumin seeds. After sauteing it for few seconds, add ginger-garlic paste, green chilies and saute it for another 2 mins.

Then add chopped onion and fry till they turn into brown colour. Then add salt, turmeric powder and chopped tomatoes and cover it with the lid.

Once tomato become soft, add chopped bitter gourd and cook it on medium flame for another 5 mins. Then add chilli powder and let it cook for another 8 mins.

Karela Tomato Fry is ready to serve.

Serving Instruction

Serve Karela Tomato Fry with rice or even you can serve with roti .

Mulakkada Tomato Pulusu |

Mulakkada tomato pulusu is typical recipe of drumsticks from Andhra Pradesh. In this recipe drumsticks are cooked in tomato gravy, so drumsticks absorbs the flavour of tomato and thus tastes very delicious. It is generally eaten with rice. Drumsticks is very nutritious, so it is good for all ages.

Mulakkada Tomato Pulusu

Preparation time: 15 mins
Cooking time: 30 mins
Serves:3

Ingredients

Mulakkada Tomato Pulusu Ingredients

Mulakkada Tomato Pulusu Ingredients

  • 4-5 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp chana dal
  • 1/2 tsp urad dal
  • 1 onion (finely chopped)
  • 2 garlic pods (crushed)
  • 2 red chilies
  • Few curry leaves
  • 1 1/2 tomato(finely chopped)
  • Salt to taste
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • A pinch of turmeric powder
  • Salt to taste
  • 2 drumsticks(cut in to 2 cms pieces)

Method

Mulakkada Tomato Pulusu

Mulakkada Tomato Pulusu

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.

Now add chana dal, urad dal, red chilies and curry leaves and fry them for a minute.

Then add onion, garlic and fry until the onion becomes soft, and then add tomatoes, red chili powder, coriander powder, turmeric powder, salt and mix well.

When the tomatoes becomes soft, add drumsticks and mix well. Now add little water, and cover the lid and cook until the drumstick becomes soft.

Then switch off the flame and serve hot.

Serving Instructions

You can serve Mulakkada tomato pulusu with plain rice or roti.

Vankaya Tomato |

Vankaya in telugu means brinjal ot eggplant. Vankaya tomato is a specialty from Andhra Pradesh. In this recipe, brinjal is cooked in tomato curry, so it has spicy and tangy flavour.

Vankaya Tomato

Preparation time: 10 mins
Cooking time: 15-20 mins
Serves: 2

Ingredients

Vankaya Tomato Ingredients

Vankaya Tomato Ingredients

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 1/2 tsp chana dal (yellow split peas)
  • 2 red chilies
  • Few curry leaves
  • 2 garlic pods (crush them little bit)
  • 1/2 onion (thinly sliced)
  • 2 tomatoes (chopped)
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1/4th tsp turmeric powder
  • 2 medium size brinjals (cut them in to 2″ size pieces)

Method

Vankaya Tomato

Vankaya Tomato

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.

Now add urad dal, chana dal, red chilies, curry leaves and fry them for a minute.

Add onion and garlic, fry them until the onions becomes transparent.

Now add tomato, salt, turmeric powder and mix well. Then cover the lid and cook until the tomato becomes soft.

Add brinjal pieces, red chili powder, coriander powder and add little water and mix well.

Cover the lid and cook until the brinjal becomes soft and tender. When it is done, switch off the flame and serve hot.

Serving Instructions

You can serve Vankaya tomato with rice or roti.

Caper and sundried tomato pork roast

The other night I had a friend coming over for dinner after our session at the indoor climbing wall. Usually we go climbing during dinner time so by the time we get back we are pretty much starving, so I needed something that would be ready when as soon as we get back. So I elected to do some sort of roasted meat. I had some lovely sundried tomatoes and I thought about this recipe I once tried which is a roast covered in capers and sundried tomatoes that can be served warm or cold. Perfect for the occasion.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.

Caper and sundried tomato pork roast

Ingredients

  • 2lb pork loin
  • 1/2 cup capers
  • 1/2 cup sundried tomatoes
  • white wine
  • EVOO

Directions

  1. First I blended my capers and massaged them onto the meat, they should form sort of a crust around the meat. I used capers preserved in salt so I didn’t add any other salt to the meat. Then I covered the capers with sundried tomatoes. To hold everything together I wrapped the roast in parchment paper. I cooked the roast in its parchement paper in a lightly oiled oven dish at 380F for about 2 hours. I added a splash of wine halfway through cooking to keep the roast moist. To serve, I sliced the roast thinly when it was warm and to accompany it I made a sauce by blending the tomatoes with the drippings and wine from the oven dish.
  2. Great dish to prepare ahead. Also, leftover meat and sauce make for a pretty great sandwich!