Masaledar Tamate

               

                             

Ingredients:

1.     Tomato- 5

2.     Sesame- 50 gm

3.     Dry Coconut- 50 gm

4.     Groundnut- 50 gm

5.     Dhanya zeera powder- 1 tsp

6.     Shazira powder- ½ tsp

7.     Elaichi powder- ½ tsp

8.     Turmeric – ¼ tsp

9.     Salt- 1 ½  tsp

10. Red chilli powder – ¾  tsp

11.  Onion – 1

12.  Green chilli – 8

13. Garlic ginger paste- 2 tsp

14.  Coriander- 2

15.  Curry leaves- 1

16.   Imli- 50 gm

17.  Oil -100 gm

Ingredients For Bagar:

1.     Zeera- 1 tsp

2.     Rai- ½ tsp

3.     Kalonji – ¼ tsp

4.     Methi dana – ¼ tsp

Method:

• In a pan roast sesame, dry coconut and groundnut.
• Now in  a pan heat oil and fry onion and green chillies before onion turns soft take it out and keep aside.
• In the same oil fry zeera when this turns slight brown add rai, kalonji and methi and turn off the flame after frying this.
• Now grind sesame, dry coconut,  and groundnut.
• Now grind the fried onion, green chillies which was kept aside.
• In a bowl take all these grinded material and add dhanya zeera, shazira powder, elaichi powder and imly paste. Mix these together.
• In the bagar oil fry garlic ginger paste till this turns light brown then set the lowest flame and fry turmeric, salt and red chili. Then, to this add the contents of bowl.
•  Add 600 ml water , coriander, curry leaves and the tomatoes (cut into two halves).
• Boil this for 5 mins. And leave it on lowest flame for  20 mins keeping the lid of ½ inch uncovered.
• Masaledaar tamate is ready.