Kerala Tomato Fry

You can make this tomato fry spicy or you can make it mildly spicy if you wish. Chilly 2 chopped 6. Once mustard seeds start to crackle add curry leaves green chillies and onions.

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Add red chilies mustard seeds to the pan and let the mustard seeds crackle.

Kerala tomato fry. Mix it well with your hands and keep aside for 20 30 minutes. Ginger chopped 1 2 teaspoon 4. Tomato fry is a lip smacking vegetarian delicacy that is very popular among street vendors and road side food stalls. Here is how to make tomato fry recipe kerala style.

Fry the onions till it turns out light brown or transparent in color. Heat 1 5 tbsp oil in a pan at medium heat. Add garlic ginger and green chillies. Tomatoes are nutritious rich in lycopene and other essential elements.

Once it s half done add onion and cook till it becomes soft. Tomato fry is a quick easy and delicious south indian kerala style dish which you can enjoy as a side dish with chapathi poori etc. Mustard 1 4 teaspoon 11. Add mustard seeds dry red chillies and.

Add in the crushed ginger and garlic. Add onion ginger green chilies curry leaves little salt and saute until onion starts changing color. Tomato 250 gm 2. Tomato fry is unique and special with thinly sliced tomato rounds blended with tomato sauce and other spicy ingredients.

Bring down the heat to low and add turmeric powder chili powder and coriander powder if using. Garam masala 1 4 teaspoon 9. Garlic chopped 1 2 teaspoon 5. Saute for a couple of minutes.

Add in the onions salt and the curry leaves. Add curry leaves and onions. How to make kerala style tomato fry recipe to begin making the kerala tomato fry recipe heat oil in a heavy bottomed pan. Onion 2 chopped 3.

Jeera powder 1 4 teaspoon 10. Heat oil in a pan. Preparation method for tomato fry recipe. Chilly powder 1 teaspoon 7.

Saute it for 1 minute and add ginger. Instructions for preparing kerala style tomato curry take a bowl and put tomatoes onions green chillies curry leaves chilly powder coriander powder and turmeric powder. Let the mustard seeds crackle. Put this mixture in a kadai pour 3 cups of water and boil it for 10 minutes.

Splutter mustard seeds and fry dry red chilly. Heat coconut oil in a kadai pan and add in the mustard seeds and fennel seeds. Termeric powder 1 2 teaspoon 8. The garlic should be slightly brown here and there.

Add mustard seeds and let it splutter. Heat oil in a pan.