I suppose I should post this tomato curry recipe since it made it into today's Washington Post! I had submitted this recipe (my mother's) on a whim several weeks back when I read they were having a tomato recipe contest. I was so thrilled to receive an email last week from the Deputy Editor of the Food section informing me I was selected as a finalist! She mentioned it would be posted online and perhaps in print, if they had room. When I offered her a photo I never thought they would actually publish it, but they did, in print! I awoke this morning at 7:30am to my mother leaving a message on our answering machine "Meeehan, you made it in the Food section today!". That definitely just paid for our daily subscription because if I wasn't able to run out the door and open up the paper to see it with my own eyes, well, I would have been very bummed.
Here is the link to the recipe and text below and
here is the article on the Top Tomato Contest. One thing to note regarding the recipe - my mother adds a few fresh curry leaves for added depth. This is optional as some people do not like the flavor curry leaves provide. You can find them at your local Indian stores.
Tomato Curry
The Washington Post, August 12, 2009
Top Tomato 2009 Summary:
This savory and satisfying curry pairs beautifully with basmati rice or paneer, tofu, grilled chicken, omelets, scrambled eggs and more. Add vegetables, such as peas, to increase its versatility.
Top Tomato 2009 finalist Mehan grew up eating the curry, a recipe of her mother's. Along with this entry, she sent a note about how her family was anxiously awaiting the tomato harvest from her vegetable garden so she could make it again this year.
The Indian spice blend panch puran may be substituted for many of the spices (typically a blend of fenugreek, fennel, cumin and mustard).
4 to 6 servings
Ingredients:
- 1 or 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 2 medium white onions, chopped (about 2 1/4 cups)
- 6 ripe tomatoes, chopped (and seeded if desired; about 2 1/2 cups)
- 1/2 teaspoon ground turmeric
- Green chili pepper, such as 1/2 medium jalapeno pepper (seeded), finely chopped
- 2 medium cloves garlic, finely chopped
- Salt (optional)
- Light brown sugar (optional)
Directions:
Heat the oil in a medium saucepan. Add the mustard, fennel, fenugreek and cumin seeds. When you hear the mustard seeds pop, add the onions and cook for several minutes, stirring, until they have softened.
Add the tomatoes, turmeric, chili pepper (to taste) and the garlic. Add salt, if desired; cook uncovered for about 1 hour, stirring occasionally. A rich, deep flavor will develop; it should start spicy on the tongue and finish sweet. If the tomatoes were not as sweet as you would have liked, sprinkle some brown sugar, if desired, into the curry as it cooks.
Recipe Source:
Mehan has a cooking blog at www.MehansKitchen.blogspot.com.
Comments: 0
Post a Comment