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Mixed Vegetables
Spinach & Greens
Tomato (Below)


Konkan Tomato Sheer

2 pounds tomatoes, finely chopped
4 green chllies finely chopped
1/2 inch piece ginger finely chopped
3/4 cup grated fresh coconut
1/4 tsp mustard seeds
1/2 tsp cumin seeds
3/4 tsp chili powder
1/2 tsp turmeric powder
1 tsp sugar
1 tsp asafoetida
10 cashew nuts
2 tbsps gram flour
1 tbsp chopped coriander
a few curry leaves

Add half a cup of water to coconut, grind, strain and take coconut extract and set aside. Now add a little more water, grind and take out the second extract. Heat oil in a deep pan, splutter mustard seeds, cumin seeds, asafoetida and curry leaves. Add ginger, chillies and fry till golden. Toss in the tomatoes and stir for a minute or two. When it turns pulpy add chilli powder and turmeric powder. Blend in the gram flour with the second coconut extract and pour over the tomatoes gently. Add salt and sugar. Cook in reduced flame, pour in the thick first coconut extract. When it begins to boil remove from fire, garnish with chopped coriander and fried cashewnuts and offer.

Maharashtra Tomato Shorba

2 pound tomatoes
2 tsp besan flour
1/2 coconut, grated
1 tsp cumin seeds
3 to 4 curry leaves
2 to 3 slit green chillies
1 tbsp jaggery or 2 tsp sugar
1 tbsp ghee
salt to taste
1 tbsp chopped coriander

Cut the tomatoes into big pieces. Add 2 cups of water and cook. When cooked, prepare a thick puree by passing through a sieve. Add 2-1/2 cups of water to the grated coconut and blend in a blender or food processor. Strain and take out thin coconut milk. Add the gram flour to the coconut milk and mix well. Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves, green chillies and fry again for a few seconds. Add the tomato puree, coconut milk mixture, jaggery and salt. Cook for a few minutes. Sprinkle coriander on top and serve hot.

Maharashtra Zunka

5 curry leaves
3 green chillies
2 tomatoes, chopped
3 cups besan flour
4 tbsp ghee
3 tbsp coriander leaves
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp asofoetieda
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste

Dry roast the besan in a pan till pink. Reserve. Heat ghee in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, asofoetida, and curry leaves. Fry till golden. Add tomatoes. Lastly add the besan, chilli and turmeric powders, salt and a little water. Stir, with no lumps, till brown well mixed.. Garnish with coriander leaves and offer.

Masala Tomatoes

3 big, firm Tomatoes
1/4 Cup Coriander Finely Chopped
1/4 Cup Green Chutney
Freshly powdered Cumin Seeds (Jeera)
Salt To Taste
Chilli Powder
Thin Sev (crispy chickpea noodles)
2 carrots, grated

Slice tomatoes into thick slices. Arrange on the plate side by side. Dot each slice with the chutney. Sprinkle chilli powder, salt and jeera powder. Sprinkle the grated carrot on all slices. Sprinkle the sev on top. Garnish with chopped coriander. Offer immediately.

Moong Dal Dumplings in Tomato Curry

2-1/2 cups tomatoes
1 inch piece of ginger
1 tsp besan
2 - 4 curry leaves
Salt to taste
2 green chillies
tsp red chilli powder

For Tempering:
tsp jeera (cumin) seeds
tsp fenugreek seeds
1 pinch of asafoetida

For Dumplings:
2 cups moong dal soaked for 2-3 hours
2 green chillies
Salt to taste
inch piece of ginger
Ghee for frying

Preparing the dumplings by grinding the moong dal and other ingredients to a thick batter. Make dumplings with the batter and fry in ghee until golden brown. In a thick-bottomed vessel heat 2 tbsp of ghee and fry the cumin, fenugreek and asafoetida. Add 1 tbsp of besan and simmer till it turns light brown. Add boiled, pureed and strained tomatoes. Stir for a few minutes. Add water to form a gravy. Add the other ingredients. Slice ginger into juliennes and add to the curry. Simmer for 15 minutes. When the curry comes to a boil add the dumplings and simmer for 5 more minutes. Garnish with coriander leaves and offer.

Tofu Ra Golveda Achaar (Tofu with Tomato)

1 lb tomatoes
1-2 green chili peppers
teaspoon ginger paste
cup green peas
pkg. Extra Firm Tofu
ghee for deep frying
salt to taste

Tomato Sauce Preparation: Heat whole tomatoes on medium-low heat in a covered pan. Turn a couple of times. When the tomatoes are half done roughly mash tomatoes and add peas, ginger and chilli. Add a little water if needed. Cook until you get sauce with desired consistency.

Tofu Preparation: Press Tofu gently to squeeze as much water without breaking its texture. Cut Tofu into cubes ( inch or less) Heat oil in deep-frying utensil on medium low. Deep fry Tofu until light golden brown. Mix Tofu with tomato sauce. Heat few minutes and serve.

Tomato Curry with Coconut Milk

2 pounds ripe Tomatoes
1 tsp cumin seeds, ground
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 or 2 whole dried red chillis
1 coconut (fresh)
1 tsp gram flour

Pressure cook the tomatoes with 1 cup of water. Drain the juice into a vessel. Boil the juice and add cumin powder, red chilli powder and the turmeric powder. Bring to a boil. Grind the coconut in a grinder along with some water. The water will turn milky. Strain and remove the water from the coconut and pour it into the vessel containing the boiling tomato mixture. Boil the mixture till it thickens. Add the gram flour mixed in a little water. Cook for a little more time. Remove from fire. Pour some ghee in a frying pan and heat it. Add the cumin seeds, mustard seeds and the dried red chillis. Pour over the prepared tomato curry.

Tomato Gojoo

Ripe tomatoes 6 (large)
Capsicum 1
Green chilli 1
Ghee 4 tblsp
Coriander leaves 2 tabs (chopped)
Curry leaves 1 sprig (chopped)
Ginger 1 cm
Rasam powder 2 tsps
Sugar or jaggery powder 1-1/2 tsps
Salt 1 tsp
Cumin seeds 1 tsp
Asofoetida powder 1/2 tsp

Chop all the vegetables. Heat the ghee in a pan, add the cumin and asofoetida. When the cumin starts to splutter, add the chilli, capsicum, ginger and curry leaves. Fry for a minute, then add the tomatoes, salt, sugar and quarter cup of water. Cover and cook till the tomatoes become pulpy and the water evaporates. Add the rasam powder and stir and cook for a couple of minutes. Serve hot, garnished with coriander leaves.

Tomato Methi Mutter Curry

Chopped tomatoes 3
Chopped fenugreek leaves 1 cup
Cream 1 cup
Cooked peas 1 cup
Beaten curds 1/4 cup
Slit green chillies 2
Asofoetida 1 tsp
Ghee 6 tablespoons
Cashew nuts 2 tbsps
Chilli powder 1-1/2 tsps
Salt 1-1/4 tsps
Ginger 1 tsp
Sugar 1 tsp
Garam masala powder 1/4 tsp

Cook the cashewnuts for five minutes with 1/4 cup of water. When cool, grind with the tomatoes and ginger into a fine paste. Add 1/4 tsp salt to the fenugreek. Set aside for five minutes, then squeeze out the juice (this removes the bitterness). Fry in a little hot ghee the green chillies and the fenugreek till crisped. Set aside. Heat the remaining ghee and add the ground masala, chilli powder and garam masala powder, and fry till it is well roasted and the oil separates. Add the curd a little at a time, frying all the time, till it is well incorporated. Add the peas, sugar, salt and a cup of water. Simmer till the gravy is thick. Add the fried fenugreek mixture and beaten cream. Simmer for a couple of minutes. Serve hot with rotis.

Tomato Palak

12 tiny tomatoes
2 bunches palak (spinach)
3 green chillies
3 tbsps. cashewnut paste
2 tbsps. fresh cream
1 tbsp. chaat masala powder
A small piece of ginger
tsp asofoetida
3 tbsps. butter
Salt to taste

Wash and shred palak. Keep the tomatoes whole. Heat butter in a kadai and fry the sliced green chillies, cashewnut paste, chaat masala powder, and ginger. Mix shredded palak and whole tomatoes. Pour in one cup of water. Add salt to taste. Simmer till done. Drizzle slightly whipped cream on top. The gravy should be thick. Offer hot.

Tomato with Cream

5 Medium size tomatoes
2 Green Chilis
4 tbsp Ghee
2 cup Milk
tsp Turmeric powder
1 tsp Asofoetida
Salt to taste
Handful Coriander Leaves

Heat ghee in pan and add salt, turmeric, chopped green chilies and fry for a few minutes. Add sliced tomatoes over medium heat, cook for 15 minutes or until all the liquid is absorbed. Then add milk and cook 10 minutes on low flame, until sauce thickens. Remove from the heat, garnish with coriander leaves, and offer.