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Spring Onion and Tomato Curry

This recipe comes from a great Indian recipe site called Recipe Den [1].

I wanted to use the spring onions from this delivery along with tomatoes I picked up at the farmers market yesterday.

Recipe Den used terms for the spices that I was unfamiliar with. With a quick google search I was able to find all the equivalents and was surprised I had it all on had. Yes, surprisingly, I even had the asafoetida [2].

I also doubled the recipe since I had a lot of spring onions and two tomatoes on hand. You’ll see my notes to the original recipe in italics below.

Spring Onion and Tomato Curry
Spring Onions – 2 bunches (I used four bunches)
Tomato – 1 medium (I used two)
mustard seeds -1tsp (2tsp)
jeera -1 tsp (jeera = cumin, 2 tsp)
salt acc to taste
red chili powder – 1tsp (2 tsp)
haldi – 1/4th tsp (haldi = tumeric, 1/2 tsp)
hing- a pinch (hing = aasafoetida, two pinches)
oil as required


-Heat oil add jeera (cumin) ,mustard seeds and a pinch of hing (asafoetida) and fry
-Add the chopped spring onions , salt and haldi (tumeric) and fry for 5min.
-Add the finely chopped tomatoes and cook for another 10 min. The tomatoes will begin to break down and become mushier.
-Add the red chilli powder and little water and cook till done.

Although I doubled the recipe, I could have afforded to triple it. The final amount was the perfect portion for two people to eat as a side dish.

This received a literal thumbs-up by my in-house taste tester.