Tomato & Onion Kurma (Thakkali , vengaya kurma) - preparation 20 to 25 mins
Ingredients:-
Tomato - 1 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Chili powder - ½ tsp or 1 tbsp (according to your spice)
Salt to taste
Saunf - ½ tsp
Cashew nut - 4 to 5
Small onion - 6 to 10
Milk - 25 to 30 ml
Garlic pods - 10
Sesame oil - 4 to 5 tbsp
Ginger - 1 inch piece
Preparation method:-
Grind small onion, Cashew with little water.
Crush the saunf, 4 garlic, and ginger to small flakes.
In a kadai heat oil, add crushed saunf, garlic & ginger. When it is cooked (slight the color will change and nice aroma will come) add chopped onion & remaining garlic pods and roast till onion is transparent.
Add tomato and saute till tomato is cooked. Now add the paste (onion & cashew), chili powder, little water and cook in low flame.
When cooked add milk and cook till it becomes thick gravy.
Take this kurma with Phulka or chappathi. It will be spicy and have bit sour taste of tomato.
Ingredients:-
Tomato - 1 (chop to cubes)
Onion - 2 (Chop to small thin strings)
Chili powder - ½ tsp or 1 tbsp (according to your spice)
Salt to taste
Saunf - ½ tsp
Cashew nut - 4 to 5
Small onion - 6 to 10
Milk - 25 to 30 ml
Garlic pods - 10
Sesame oil - 4 to 5 tbsp
Ginger - 1 inch piece
Preparation method:-
Grind small onion, Cashew with little water.
Crush the saunf, 4 garlic, and ginger to small flakes.
In a kadai heat oil, add crushed saunf, garlic & ginger. When it is cooked (slight the color will change and nice aroma will come) add chopped onion & remaining garlic pods and roast till onion is transparent.
Add tomato and saute till tomato is cooked. Now add the paste (onion & cashew), chili powder, little water and cook in low flame.
When cooked add milk and cook till it becomes thick gravy.
Take this kurma with Phulka or chappathi. It will be spicy and have bit sour taste of tomato.
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