This is another one of Mr. Joseph’s favorite dishes. If I know he is coming to my place for lunch I make sure I have one of his favorite dishes prepared.
Ingredients
- 17 oz (500 g) tomatoes
- 2 Tbs red capsicum, finely chopped
- 1 Tbs coconut, grated
- 1 Tbs coriander leaves, chopped
- salt to taste
Ingredients for Ground Powder
- 2 green chillies
- ¾ cup bengal gram dhal (split)
- ¼ tsp turmeric powder
- ½ cm (¼ in) ginger, grated
Tempering
- 2 Tbs oil
- 1 Tbs black mustard seeds
- 10 curry leaves
- 1 Tbs cumin seeds
- 1 pinch asafetida
How to Make It
- Chop the tomatoes finely and set aside.
- Dry roast the bengal gram dhal until it turns brown. Add to the four ground powder ingredients and grind coarsely. Set aside.
- To prepare the tempering, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds. When they start to splutter, add the curry leaves, cumin seeds and asafetida.
- Add the capsicum and the ground powder and fry for a few minutes, then add the tomato and salt to taste. Mix well, cover with the lid and cook for 10 minutes or until the gravy has thickened.
- Remove from the heat, add the coconut and coriander and mix well.
- Transfer to a serving bowl. Serve hot with rotis, rice or bread.
