Onion Tomato Besan Curry is a simple and quick curry for chapati, polka and puri.
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Ingredients
1 small onion
2-3 tomatoes
2 tbsp of besan/gram flour/chickpea flour/senaga pindi
Cilantro/coriander leaves
salt to taste
For Tempering/Talimpu
1-2 tbsp of oil ( I used coconut oil)
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 green chilies
a pinch of hing/asafoetida/inguva
curry leaves
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 small onion
2-3 tomatoes
2 tbsp of besan/gram flour/chickpea flour/senaga pindi
Cilantro/coriander leaves
salt to taste
For Tempering/Talimpu
1-2 tbsp of oil ( I used coconut oil)
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 green chilies
a pinch of hing/asafoetida/inguva
curry leaves
1/4 tsp turmeric powder
1/4 tsp red chili powder
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Preparation
Cut the onion and tomato into small pieces and keep them separately.
Cut the green chili lengthwise or into small pieces.
Chop cilantro finely.
Mix the besan with water without any lumps.
Cut the onion and tomato into small pieces and keep them separately.
Cut the green chili lengthwise or into small pieces.
Chop cilantro finely.
Mix the besan with water without any lumps.
Procedure
Take oil in a thick bottom skillet and heat it on medium heat. When the oil is hot add chana dal, urad dal, mustard seeds, cumin seeds and green chilli. Keep stirring them. Add hing and curry leaves also and continue stirring. When everything is done, bring down the temperature into low flame and then add turmeric powder and red chili powder. Give a quick stir and quickly add onions. Add salt and cook them covered for a couple of minutes until they are transluscent.
Note- You should bring down the temperature into very low before adding the spice powders. If you are not comfortable adding the powders directly in the oil, you may add them in the onions. Both have a little bit of difference in the taste.
Add the tomato and cook it covered until they are soft. Then add besan water keep stirring continuously. Add enough water until you get your desired consistency. This curry is normally in a loose consistency. Cook it for a couple of minutes so that it looses it's raw flavor. Stir it continuously, otherwise it sticks to the bottom. Finish the curry by adding cilantro/coriander leaves. Serve it hot with chapati, polka or puri.
Try this recipe and give me your feedback.
Take oil in a thick bottom skillet and heat it on medium heat. When the oil is hot add chana dal, urad dal, mustard seeds, cumin seeds and green chilli. Keep stirring them. Add hing and curry leaves also and continue stirring. When everything is done, bring down the temperature into low flame and then add turmeric powder and red chili powder. Give a quick stir and quickly add onions. Add salt and cook them covered for a couple of minutes until they are transluscent.
Note- You should bring down the temperature into very low before adding the spice powders. If you are not comfortable adding the powders directly in the oil, you may add them in the onions. Both have a little bit of difference in the taste.
Add the tomato and cook it covered until they are soft. Then add besan water keep stirring continuously. Add enough water until you get your desired consistency. This curry is normally in a loose consistency. Cook it for a couple of minutes so that it looses it's raw flavor. Stir it continuously, otherwise it sticks to the bottom. Finish the curry by adding cilantro/coriander leaves. Serve it hot with chapati, polka or puri.
Try this recipe and give me your feedback.
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