Name: Nutty-Hot Tomatoes with Garlic (Tamatar Chi Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons peanut or canola oil; 1 pound (about 2 large) tomatoes, cored and cut into 2-inch pieces (see Tips); 12 to 15 medium-size to large fresh curry leaves; 1 teaspoon cumin seeds; 4 medium-size cloves garlic, coarsely chopped; ¼ cup raw peanuts (without the skin; also see Tips); 1½ teaspoons rock salt; 2 dried red Thai or cayenne chiles, stems removed; 1 teaspoon white granulated sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

For a truly comforting meal, serve this nutty tomato curry with fluffy thin rotis and a side of store-purchased pickles. Add some Rice with Yogurt and Mustard Seeds, and the comfort will be complete.

Ingredients

2 tablespoons peanut or canola oil
¼ cup raw peanuts (without the skin; also see

Method

Heat the oil in a small saucepan over medium-high heat. Add the peanuts and stir-fry until they are honey-brown and nutty-smelling, 2 to 3 minutes. Scoop them out of the skillet with a slotted spoon, leaving behind as much of the oil as possible. Transfer the peanuts to a mortar and add the garlic, chiles, and rock salt.
Pound the mixture with the pestle, scraping

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Ingredients

Method

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