Tomato Salan - A delectable curry with flavour soaked whole tomatoes!

My sister was in Hyderabad for few years. That is when we relished Hyderabadi Vegetarian Cuisines as well as the beautiful city of Hyderabad! Appa instantly fell in love with the salans! But since these used either Fresh cream | Malai  or Cahewnut Paste or a combination of both, Amma never used to make these! Since Appa loves these salans, Amma used to be in the look out to create the same in a healthier version and thats how this curry was inspired!

Appa simply loves this Tomato Salan and is sure to pick the perfect medium sized tomatoes just for these! A content baby when given his salan and rice! Amma also glad that he is relishing a healthier version! This dish is so aromatic that while preparing it, it is sure to make your mouth water and after relishing it the aroma of it lingers on the fingers!

INGREDIENTS

7 - 8 Tomatoes, medium size, 500 gms

For Dry Roast

7- 8 Kali Miri | Black Pepper

3 Lavang | Clove

1 " Dal Chini | Cinnamon

2 Green Elaichi | Cardamom

1/2 tsp Methi | Fenugreek Seeds

1/2 tsp Rai  | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds

For Curry

3 Tomatoes, medium size, roughly chop

2 Green Chillies

1 " Adrak | Ginger

1 tsp White Til | Sesame seeds, dry roasted

150 ml Milk
1 tblsp Oil

1/2 tsp Haldi | Turmeric Powder

1 tsp Dhania | Coriander Powder
1/4 tsp Red Chilli Powder

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Salt | to taste

METHOD

• For Tomatoes
• Wash tomatoes well. 
• In a vessel, add water sufficient for all tomatoes to be submerged and keep water to boil.
• Once the water boils, add the tomatoes and let the water boil further for about 4 to 5 minutes.
• Switch off the gas.
• Drain water and keep the tomatoes and water aside.
• Pour cold water on top of the tomatoes and then peel the skin.
• Make 4 cuts on the peeled tomato such that they are still attached at the base.
• For Curry
• In a frying pan, dry roast dal chini, elaichi, methi, rai, kali miri, lavang and jeera. Transfer to a plate and keep aside.
• In a mixie jar add roughly chopped tomatoes, adrak, green chilli, dry roasted spices and white til and grind to a fine paste. Add water as required. Transfer and keep aside.
• In the same frying pan, heat oil  and add haldi, dhania powder and red chilli powder. 
• Add tomato paste and mix well. Saute for 2 to 3 minutes.
• Add blanched tomatoes and salt. Mix and cover cook on low flame for 5 minutes.
• Add milk and adjust curry consistency by adding required water.
• When this comes to a boil, switch off the gas.
• Garnish with chopped dhania.
• Serve hot with any Rice | Biryani | Pulav | Roti | Paratha.

We enjoyed Tomato Salan along with Jowar Bhakri and Jeera Rice.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.