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Bagara Tomato

11 Mar

Hyderabadi Bhagara Tomato


Tomatoes 3
Onion 1
Green Chiles 3
Ginger Garlic Paste 1 tsp
Raw Peanuts 1/4 cup
White Sesame Seeds 1 tbsp
Freshly Scraped Coconut 2 tbsps
Red Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Tamarind 1 inch sized ball
Cloves 2
Cinnamon 1 inch piece
Bay Leaf 1
Fenugreek Seeds a pinch
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Nigella / Black Onion Seeds 1/2 tsp
Curry Leaves 4
Salt to taste
Oil 2 tbsps

Method of preparation:

Thoroughly wash and remove the hard stem part of tomatoes.
Make multiple long slits in the tomatoes to let the juices in. But make sure whole tomato is intact.
Peel and finely chop onion.
Remove stems, wash and slit green chiles.
Soak tamarind in a cup of water and extract all the thick juice.

Dry roast peanuts and sesame seeds separately until light golden color.
Cool the roasted ingredients and grind all of them into smooth paste adding enough water.

Heat oil in sauce pan, add cloves, cinnamon, bay leaf, fenugreek seeds, mustard seeds, cumin seeds, onion seeds and curry leaves.
When mustard seeds start to crackle, add finely chopped onion and green chiles.
Once onion turns translucent, add ginger garlic paste and stir.
Then add ground peanut sesame paste, turmeric powder, red chilli powder, salt and a cup of water.
Tuck the tomatoes into the gravy and close the lid.
Cook on low flame for 10 – 15 minutes.
Uncover, add tamarind extract and turn the tomatoes onto the other side.
If the gravy seems to be too thick, add little more water at this point of time.
Cook for another 10 – 15 minutes until oil oozes out and tomatoes become just soft but not mushy.
Serve bhagara tomato hot with biryani, steamed rice or plain chapatis.

Alternatively, piercing the tomatoes and roasting them in oven for 10 minutes enhances their taste.