Sothi (Kugan )

Sothi 

1 cup thick coconut milk 
2 cups thin coconut milk 
1/2 onion, sliced 
2 green chillies, silted lengthwise 
a pinch of tumeric powder
lime juice to taste
1 sprig curry leaves
1/4 tsp fenugreek seeds
Salt 

In a pot, pour in thin coconut milk, onions, chillies, tumeric, curry leaves, funugreek seeds and salt. 
give the ingredients a slight squeeze, to release the flavour.

Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice. Otherwise it will curdle. It goes well with iddiyappam

EMPTY BIRIYANI GRAVY ( Kugan )

EMPTY BIRYANI GRAVY

Ingredients:

1 tbs coriander seeds
3 red dry chillies
½ tsp cumin seeds
½ tsp aniseeds
1 tsp black pepper corns
½ inch cinnamon stick
2 cloves
1 cardamom pod
1 small star anise.
Combine all the ingredients and powder them. Need not roast.


5 pips garlic
1 inch ginger chopped
3 green chillies sliced
15 shallots.
Mince all ingredients nicely, or grind to a very coarse paste. No water.

3 tbs ghee or oil
2 bay leaves
½ tsp dry funugreek leaves
2 sprig curry leaves

2 tomatoes chopped
1 tsp red chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ cup water

1 tbs ground coconut paste
2 tbs chopped coriander leaves

Method:

Heat the ghee in a pot. Add in the bay leaves, funugreek and curry leaves.
Let them sizzle, then add in the minced ingredients. Saute well.
Add in ground spice powder and saute again well.

Now add in the chopped tomatoes, red chillie, coriander and tumeric powders.
Add in the salt and the water. Cook on medium heat till oil separates.
(At this stage, you can add any veges, or non-veges)

(If adding any veges or non –veges, add little water to cook them through.)

Lastly add in the ground coconut paste. Mix well and simmer for few minutes.
Remove and garnish with the cut coriander leaves.

NOTE: you can add mushroom, potato, or sliced capsicums.
OR small pieces of chicken, prawns, or boiled eggs.

EMPTY BIRYANI GRAVY

EMPTY BIRIYANI GRAVY ( Kugan )

Dear friends, my aunt gave me this recipe, which goes very well with vegetable biriyani or non-vegetable biriyani. I tried it and it came out very well.
Since we add in vegetables for the biriyani, we need not add any to the gravy.
Thanks Kugan98


EMPTY BIRYANI GRAVY

Ingredients:

1 tbs coriander seeds
3 red dry chillies
½ tsp cumin seeds
½ tsp aniseeds
1 tsp black pepper corns
½ inch cinnamon stick
2 cloves
1 cardamom pod
1 small star anise.
Combine all the ingredients and powder them. Need not roast.


5 pips garlic
1 inch ginger chopped
3 green chillies sliced
15 shallots.
Mince all ingredients nicely, or grind to a very coarse paste. No water.

3 tbs ghee or oil
2 bay leaves
½ tsp dry funugreek leaves
2 sprig curry leaves

2 tomatoes chopped
1 tsp red chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ cup water

1 tbs ground coconut paste
2 tbs chopped coriander leaves

Method:

Heat the ghee in a pot. Add in the bay leaves, funugreek and curry leaves.
Let them sizzle, then add in the minced ingredients. Saute well.
Add in ground spice powder and saute again well.

Now add in the chopped tomatoes, red chillie, coriander and tumeric powders.
Add in the salt and the water. Cook on medium heat till oil separates.
(At this stage, you can add any veges, or non-veges)

(If adding any veges or non –veges, add little water to cook them through.)

Lastly add in the ground coconut paste. Mix well and simmer for few minutes.
Remove and garnish with the cut coriander leaves.

NOTE: you can add mushroom, potato, or sliced capsicums.
OR small pieces of chicken, prawns, or boiled eggs.

SWEET BANANA STEW (Kugan )

SWEET BANANA STEW

Ingredients:

2 cups of ripe, thin slices of nenthra banana.
1 cup thick coconut milk
2 tbs ghee
2 tbs or more sugar to taste
2 shallots sliced
2 cardamom pods, just smashed
2 cups of water
Little salt to taste

Method:

Boil the banana, pinch of salt and water.
When the banana is well cooked, add in the smashed cardamom
pods . Add in the coconut milk, and mix well.
Heat the ghee in a pan, add in the sliced shallots, saute well.
Pour it into the banana mixture. Mix well.
Your banana stew is ready for your iddiappam.

Thanks to the owner of this picture:

POTATO BRINJAL SUBJI

Ingredients:

1 big potato cut into small pieces.
1 brinjal cut into small pieces
2 onions chopped
4 tomatoes chopped
3 green chillies sliced
2 tsp of sambar powder
1 tbs of idlli flour
3 cups of water

1 tbs gingelly oil
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
2 pinches of asafoetida powder
¼ tsp turmeric powder
2 tbs chopped coriander leaves
1 sprig curry leaves chopped
Salt to taste

Method:
Heat a pot with the oil. add in the mustard, channa and urad dal.
Let them splutter , add in the onions, green chillies,
tomato and the potato pieces. Sauté well.
Add in the 3 cups of water and let it come to a boil.

Add in now, the asafoetida powder, turmeric, sambar powder,
salt and let it come to a nice boil. Cover and cook in sim.
Once the vegetables are cooked well,
add in the table spoon of the iddli flour. Let it boil once.
Remove from the stove and garnish with the coriander and curry leaves.
Mix well and serve with iddli or dosai.

SORAKKAI WITH ULUNTHU

Ingredients:

500 grms sorakkai (bottle gourd) cut into cubes.
30 grms urad dal soaked for 10 minutes
2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder
150 grms tomatoes chopped
150 grms onion chopped
4 pips garlic chopped
1 tsp asafoetida powder
2 green chillies chopped
1 sprig curry leaves
Salt to taste


1 tsp tamarind paste mixed with ¼ cup water


2 tbs oil
1 tsp mustard seeds
2 dried chillies
1 sprig curry leaves

1 tsp coarse black pepper powder
2 tbs grated roasted coconut
Little cut coriander leaves.

Method:
Cut the bottle gourd into 1 inch cubes.
Soak and wash the urad dal.
Now put all the ingredients from sorakkai till salt in a pressure cooker.
Add in 2 cups of water and pressure cook for 3 whistles.

Release the pressure, add in the tamarind water and simmer
for about 5 minutes.
Heat a pan with the oil, add in mustard seeds, dried chillies
and the curry leaves. Sauté well and pour into the pressure cooker.

Mix well, add little water if the gravy is very thick.
Lastly add in the, roasted coconut and coarse pepper powder, mix and remove.
Garnish with cut coriander leaves.

S. B. CHANNA MASALA

S.B. CHANNA MASALA

Ingredients:

1 cup dry chick peas soaked over night.

To Blend Well:

1 big tomato chopped

1 tsp ginger paste

2 green chillies chopped

1 tbs boiled chick peas

2 tbs oil

1 tsp cumin seeds

Little asafoetida powder

1 tsp red chillie powder

¼ tsp tumeric powder

2 tsp coriander powder

¼ tsp garam masala powder

Salt to taste

Little chopped coriander leaves

Method:

Boil the soaked chick peas, until cooked. Drain and keep aside.

Heat oil in a pot, add in the cumin seeds and asafoetida powder.

Add in the blended ingredients, chillie powder, coriander and tumeric.

Stir fry and cook for about 5 minutes. The oil will separate from the gravy.

Add in the chick peas, salt and 2 cups of water.

Let it cook on medium heat for about 10 minutes.

The gravy now should be little thick.

Add in the garam masala and the coriander leaves.

Mix well and remove. Serve with batura

Potato spicy masala

potato spicy masala:


potato - 3 ,boiled peeled and mashed roughly
onion - 4 thin slices
carrot - 1 finely chopped
fresh/frozen green peas - 1/2 cup
green chilly - 1 finely chopped
ginger - 1 1/2 tblsp grated
tomato - 2 medium size, chopped
red chilly powder - 3/4 tsp
turmeric powder - 1/2 tsp
salt - reqd
kadalai maavu - 2 tblsp, mix in water
sauf powder - 1 tblsp coarsely ground

seasoning:

oil - 2 tblsp
mustard seeds - 1 tsp
urad dhal - 1 tsp
kadalai paruppu - 1 tsp
curry leaves - few
coriander leaves - 2 tblsp finely chopped

in a pan, add oil, put mustard seeds, urad dhal, kadalai paruppu when it pops up, add curry leaves saute for a minuted.

now add sliced onions, green chilly, ginger and stir till onion becomes transparent (no need to turn brown) then add carrot , green peas and tomatoes stir for 2 minutes, then add red chilly powder, turmeric powder, salt and stir for a minute.

now add enough water for the vegetables to cook, cover and cook for 2 minutes, then add the potatoes, cover and cook for another 2 minutes.

now add kadalai maavu, stir and allow it to boil for 3 minutes, then add saunf powder, stir nicely and switch off the fire, garnish with coriander leaves.

this is very well goes with chapathi, poori, dosa.

POTATOES TOMATOES CURRY

Try this simple tomato potato curry.


POTATOES TOMATOES CURRY

Ingredients:
2 potatoes boil and cut into cubes
2 tomatoes chopped
1 big onion chopped
5 pips garlic minced
½ inch ginger minced
2 green chillies sliced
1 tsp tamarind paste
1 tsp chillie powder
½ tsp coriander powder
¼ tsp cumin powder
¼ tsp tumeric powder
Salt to taste
Little coriander leaves chopped
2 tsp oil
¼ tsp mustard seeds
2 dried chillies broken
1 sprig curry leaves

Method:
Heat oil in a wok, add in the mustard seeds.
Add in the broken dried chillies and curry leaves.
Sauté for a minute, add in the onions, ginger and garlic.
Fry for a few seconds, add in the sliced green chillies,
Add in all the powders, mix well for a minute.
Add in the chopped tomatoes and fry well till the tomatoes
turn mushy. Add in the salt and the cooked potatoes.

Mix well add in the tamarind paste and enough water to cover the potatoes. Bring to a boil and let it simmer on low heat, till thick in consistency. mash the potatoes a little while cooking. Remove and garnish with chopped coriander leaves.
Goes well with Poori, chapathi or rice.

PEAS AND PUMPKIN CURRY

PEAS AND PUMPKIN CURRY

Ingredients:

2 cups pumpkins diced
¼ cup fresh peas
¼ cup fresh scrapped coconut
5 dry red chillies
1 tsp coriander powder
1 tsp tamarind paste
1 fresh red chillie chopped
1 small onion chopped
1 tsp of oil
Salt to taste

Method:
Grind the dry chillies, coconut, coriander powder
tumeric powder, and the tamarind paste

Heat 1 tsp of oil, add in the onion and the fresh red chillie.
Sauté well, add in the ground ingredients.
Stir nicely till the raw smell goes.
Add in the pumpkin and 1 cup of water.
Let it boil on low flame, till the pumpkin is cooked.
Add in the green peas, and salt. Cook for a minute.
Taste for salt and remove.

PLAIN RICH GRAVY

PLAIN RICH GRAVY

Ingredients:

(A)
2 onions chopped
2 tomatoes chopped
4 cashew nuts
2 tbs grated coconut
1 tsp oil

(B)
2 tsp oil
2 big onions sliced
2 green chillies sliced
6 garlic pips sliced
1 tsp red chillie powder
2 tsp coriander powder
½ tsp garam masala powder
1 tsp ginger garlic paste
4 tbs curds well beaten
4 cashew nuts
¼ tsp sugar
Salt to taste

Method:
Heat 1 tsp of oil, add in the onions from (A)
Stir fry till golden brown, add in the cut tomatoes.
Cook till a bit mushy, remove and cool it.
Add in the grated coconut and the cashew nuts.
Grind to a smooth paste.

Heat the 2 tsp of oil, add in the ginger garlic paste.
Add in the sliced green chillie, cashew nuts and the onions.
Stir fry till light brown, add in the red chillie powder, coriander
and garam masala powder. Mix well.

Now add in the salt, sugar and the ground paste.
Stir well, add in water to make a thick gravy.
Let it boil, for about 5 minutes. Keep stirring.
Switch off the the flame, add in the curds and mix well.
Serve with any flavoured rice.

BABY POTATOES IN CREAMY SAUCE OR DUM ALOO

BABY POTATOES IN CREAMY SAUCE OR DUM ALOO

Ingredients:

10 baby potatoes boiled till fork tender

(A)
To Dry Roast:
6 dry red chillies
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp black pepper
1 ich cinnamon stick
1 star anise
3 cloves

(B)
10 cashew nuts
¼ cup grated coconut

(C)
4 tomatoes cut into chunks
1 red onion cut into chunks
2 pips garlic
1 inch fresh ginger
(D)
To Temper:
1 tbs oil
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
(E)
¼ tsp tumeric
2 tbs chopped coriander leaves
Salt to taste

Method:
Remove the skin from the potatoes. Prick all over with a fork.
Pan fry the potatoes with little oil in a non stick pan. Keep aside.

Dry roast all the ingredients in (A) for a few minutes,
until they release their smell. Keep aside.
Then roast the cashew nuts, remove, dry roast the coconut, remove.
Roast the ginger and garlic for a few minutes, remove.
Now add a tsp of oil, and roast the onions and tomatoes for few minutes.
Let all the ingredients cool. When cold, blend them with ½ cup of water and salt to a smooth paste.

Heat the oil in a wok, add in the all the tempering ingredients.
When they stop spluttering add in the ground masala with a 2 cups of water, and the tumeric powder. Stir nicely, add salt if needed.
Add in the baby potatoes, cover and cook on medium heat.
When the gravy is thick, add in the chopped coriander leaves
and remove. Serve as a side dish or with rotis.

SAGU FOR SET DOSAI

SAGU FOR SET DOSAI


Ingredients

1/2 cup fresh peas.
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
2 teaspoons oil
1/2 teaspoon mustard seeds
1 onion sliced
salt to taste

To Grind:

1 tablespoon roasted channa dal
1 teaspoon poppy seeds
2 tablespoons grated coconut
3 green chillies
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon

Method:
Heat little oil, and saute the green chillies,cloves, cinnamon.
add in the coriander seeds, and cumin.

Now add the other ingredients and grind the masala to a fine paste with just a little water. Keep aside

Now heat a pot, add oil to it. Splutter mustard seeds add the sliced onions. Saute well. Now put all the fresh veggies stir fry for 5 mins.

Add little water and cook till soft. Once the veggies are cooked add the ground masala. Mix the gravy well.

Add more water and bring to a boil. add salt to taste. The consistency should be creamy and thick.


Thanks to the net for the picture.

TOMATO TOOR DAL SUBZI

Ingredients:

3 red tomatoes cut into pieces
3 tbs toor dal cooked
2 green chillies slit into 4 and cut across
¼ tsp turmeric powder
Little asafoetida powder
1 tsp fenugreek seeds roasted and powdered
Little curry leaves
½ tsp mustard seeds
1 tsp urad dal
2 tsp oil
Salt to taste
Little coriander leaves chopped

Method;
Heat a wok with the oil. add in the mustard and urad dal.
When the mustard seeds splutter, add in the tomatoes,
turmeric powder, asafoetida powder and the curry leaves.

Cook till the tomatoes turn mushy on a low flame.
Add in the fenugreek powder, salt and mix well.
Now add in the cooked toor dal, and let it come to one boil.
Remove and garnish with the cut coriander leaves.

BRINJAL KA SALAN

250 grms brinjals cut into thick strips
2 onions chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
1 sprig curry leaves
1 green chillie cut into strips
½ cup thick tamarind juice from lime sized ball.

To Temper:
3 tbs oil
½ tsp fenugreek seeds
¼ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp aniseeds
A pinch of ajwain seeds

To Roast And Grind:

1 tsp coriander seeds
1 tsp sesame seeds
2 tbs grated coconut
1 tbs of ground nuts.

Method:
Cut the brinjals into thick strips. Deep fry for about 5 minutes.
Remove and keep aside.

Heat oil in a wok, add in the tempering one by one.
Fry them for a minute, add in the curry leaves.
Now add in the chopped onions and sauté well.

When the onions turn limp, add in the ginger, garlic paste.
Add also the salt and chillie powder, green chillie and fry well.
Now add in the tamarind juice and cook well till the raw smell goes.
Add in the ground paste and fry for about 4 minutes.

Now add in the fried brinjals, and little water to form thick gravy.
Simmer for about 5 minutes, remove and serve.

PALAK PANEER

Palak Paneer or Spinach Curry Ingredients:

Paneer or Cottage Cheese – 300 gms
Palak or Spinach – 3/4 kg or 6 big bunches
Chopped Green Chillies – 3
Ginger – 1/2 inch
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Medium Sized Onion – 2
Tomato Puree – 1 cup
Jeera/Cumin Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Dhaniya Powder or Coriander Powder – 1/2 tsp
Oil – 2 Tbsp
Fresh Cream – 1/4 cup
Salt
Oil for frying Panee
How To Prepare:

Clean the Palak or Spinach properly. Cook the Palak/Spinach leaves with chopped Green Chillies, Ginger in a pressure cooker with 1/4 cup of water until you hear a single whistle. Else, cook all these ingredients in Microwave on high setting for 3 minutes. Retain the water used for cooking. Later one can use this water when cooking the Palak Paneer as described in Step 6 below.
Once the Palak/Spinach leaves turn cool, transfer all the cooked ingredients to a mixer jar and grind it in a mixer grinder to obtain smooth Palak paste. Keep aside.
Finely chop one of the Onions. Cut the other Onion and prepare a smooth Onion paste by grinding the cut Onion in a mixer grinder. Keep aside.
Heat Oil in a fairly large pan. Add Jeera/Cumin seeds. Once the Jeera seeds splutter, add finely chopped Onions (from Step 3) and fry until the Onions look transparent. Then add smooth Onion Paste and fry till the raw smell of Onion disappears. It takes almost 2 minutes for the Onions to be cooked.
Now add Tomato Puree, Turmeric, Red Chilli Powder, Dhaniya/Coriander Powder and allow the ingredients in the frying pan to cook for 5 minutes.
Then add Palak paste from step 2 to the above mixture with 1/4 cup of water (for better results, you may use the water used for cooking Palak, retained in Step 1) and Salt. Cook for 10 more minutes.
Now cut the Paneer into cube sized pieces and deep fry in Oil until the Paneer pieces turn golden brown. Remove from the Oil and immediately add the fried Paneer to the Palak/Spinach curry preparation from above steps.
Next add Garam Masala Powder to the Palak Paneer mixture and cook the entire gravy for 3-4 minutes. Finally add Fresh Cream to the mixture.
Garnish Palak Paneer with a little Fresh Cream.

Now Palak Paneer/Spinach Curry is ready to serve with Roti, Chapati, Naan or Kulcha.

Note:

You can try out variations of Palak Paneer recipe by replacing the Paneer with Tofu or Boiled Potato pieces, Green Peas or with Okra/Bhindi. Palak/Spinach curry tastes great with any of these vegetables. One can have Palak Paneer with Plain Rice or with Roties. I prepared Palak Panner to go with Pulka/Chapati.Spinach/Palak is considered rich source of Iron and Calcium and Paneer is rich in Protein.

CHICKEN VINDALOO

Ingredients:
1 kg chicken breasts cut into big pieces.
3 big onions sliced
2 large tomatoes chopped
3 tbs of ghee


Vindaloo Paste:
2 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp black pepper
1 bay leaf
3 tsp coriander powder
2 tsp chillie powder
¼ tsp cardamom powder
4 green chillies
1 tbs ginger paste
1 tbs garlic paste
¼ tsp cinnamon powder
¼ tsp clove powder
½ tsp turmeric powder
2 tsp salt
Enough vinegar

Method:
Grind everything for the vindaloo paste with the vinegar.
Marinate the chicken pieces with the vindaloo paste,
and keep in the fridge over night.
(If you are in a hurry marinate for 1 hour)

Heat a thick wok with the ghee.
Fry the sliced onions, till they turn golden.
Remove and keep aside.

Now in the same pan add in the chicken with the marinate.
Stir fry for about 5 minutes.
Now add in the chopped tomatoes and about 150ml water.
Mix nicely, cover and simmer for about 20 minutes.

Now remove the cover, add in the fried onions and cook
for about 10 minutes till the chicken is cooked well.
The gravy will be thick. Taste for salt and remove.


NOTE: some like to add potatoes to this curry.
You can boil, cube and add last while adding the onions

BLACK EYED BEANS CURRY

Ingredients:

1 cup black eyed beans soaked and boiled till cooked
1 big onion sliced
1 sprig curry leaves
2 tbs oil
Salt to taste

To Grind Together:
2 big onions sliced
2 big tomatoes sliced
1 tbs garlic paste
1 tbs ginger paste

2 tbs thick tamarind pulp

2 tsp coriander powder
½ tsp cumin powder
1 tsp chillie powder
¼ tsp turmeric powder
1 tsp garam masala powder

1 inch ginger julliened
2 tbs chopped coriander leaves

Method:

Boil the beans with a little salt. Do not over boil.
Strain them. Take about 2 tbs of the beans and mash a little.
Keep away all the beans.

Heat a pot with the oil, add in the sliced onions.
Sauté until light brown. add in curry leaves.
Add in the ground ingredients and sauté till oil separates.
Add in the tamarind pulp and mix well.

Now add in the dry spices and mix well. Fry for about 5 minutes.
Now add in the boiled beans as well as the mashed beans.
Mix well, add in salt and about 1 ½ cups of water.
Add more if you want more gravy.

Cover and simmer for about 10 minutes.
Till the gravy boils well and gravy a bit thick.
Lastly add in the julliened ginger. Mix well.
Remove and garnish with the cut coriander leaves.

PAASIPARUPPU IDLI SAMBAR

Ingredients:

1 cup paasiparuppu, boiled till cooked and mashed
1 big onion chopped
1 big red tomato chopped
3 green chillies, slit into 4 and cut across
1 brinjal cut into small cubes
1 small carrot cut into small cubes
1 potato cut into small cubes
¼ tsp turmeric powder
1 tbs thick tamarind juice (optional)
¼ tsp jiggery
Salt as needed

To Roast In ½ tsp Oil And Powder:
1 ½ tbs of kadalai patuppu
1 ½ tsp of coriander seeds
4 dried red chillies
½ tsp fenugreek seeds

To Season:
1 tbs ghee or oil
1 tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafoetida powder
1 sprig curry leaves

Method:

Heat a wok with the ghee. Add in the tempering items.
Let them splutter, add in the onion and sauté till light brown.
Add in the tomatoes, turmeric powder and sauté for a minute.

Now add in the green chillies and the cut vegetables.
Now fry in medium flame for about 2 minutes.
Add in salt and stir fry well.

Now add in required water, tamarind juice and let it boil till
the vegetables are cooked.
Add in the jiggery, and the sambar powder.
Let it come to a boil. Add in the cooked dal and mix well.
Add water if needed to get a sambar consistency.
Let it boil once more, remove and garnish with the coriander leaves

TOMATO KA SALAN

Ingredients.

5 small round tomatoes
3 green chillies pounded

1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp cumin powder
1 tsp coriander powder
1 tsp red chillie powder
A pinch of turmeric powder
1 tsp tamarind paste mixed with ½ cup of water
½ tsp sugar
Salt to taste

To Roast And Grind:
2 tbs sesame seeds
1 tbs of grated coconut
¼ cup peanuts

2 tbs oil
½ inch cinnamon stick
2 cloves
2 cardamom pods
1 tsp cumin seeds

Little cut coriander leaves.

Method:
Cut the tomato tops, like a cover. Scoop out the pulp.
Now mix the pulp with the pounded green chillies.
Keep them aside.

Heat oil in a flat non stick pan. Add in the cumin seeds, cloves,
cardamom pods and the cinnamon stick.
When the spices splutter, add in the chopped onions. Sauté well.
Add in the ginger garlic paste, fry well.

Now add in the turmeric powder, cumin powder, coriander powder
and the red chillie powder. Keep stirring it for about 5 minutes.
Now add in the tomato pulp green chillie mixture. Stir fry well for 2 minutes.

Now add in the ground paste, tamarind juice, sugar and salt.
Cook for about 5 minutes stirring all the time.
Once the gravy boils, place the tomato shells in the pan. Fill the tomatoes
with the gravy. Allow the tomatoes to be cooked with the hot gravy.
Do not over cook the tomatoes. The tomatoes should be whole, but cooked.
Garnish with cut coriander leaves and serve with rotis or cumin rice or any pulao.