Sri Lanka Thakkali (Curried Tomatoes)
Yield
2 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
tomatoes
|
|
| 25 | grams |
onions
|
|
| 1 | each |
hot chili peppers
fresh |
*
|
| 50 | ml |
vegetable oil
|
*
|
| 3-4 | each |
curry leaves
|
*
|
| ¼ | teaspoon |
fenugreek
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
cinnamon sticks
|
*
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| 100 | ml |
coconut milk
thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
tomatoes
|
|
| 25 | grams |
onions
|
|
| 1 | each |
hot chili peppers
fresh |
*
|
| 5E+1 | ml |
vegetable oil
|
*
|
|
curry leaves
|
*
|
||
| 1.3 | ml |
fenugreek
|
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 1E+2 | ml |
coconut milk
thick |
*
|
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 to 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.
