Yet another recipe from Grandma Bhanu's collection, is this Potals Tamato Curry. Don't know about rest of the family but I use to ardently love this curry whenever she made. No doubt I use to experience the warmth in her serving. Regular readers of my blog would know how I brag about her in some of my posts which are straight from her kitchen. Well, can't help it..she is that dearly special person to me. The memory of her cooking is so fresh in my mind that I got to let it out now and then. Okay, before I side track to emotion, let my focus return to the recipe.
For those who have missed my first post of this vegetable, here is the sneak peek. The best part with this dish is it doesn't need a stew or a condiment to be served along, just enjoy it with plain rice or roti, pita bread or tortilla. Unlike the sleek cut that we give to this when stir frying, here we just have to cut each potal into four or six pieces depending upon the size. The recipe is pretty much simple.
1 lb Potals/Parval
1 Tsp Oil
1 big Onion cut length wise
2 large Tomatoes or 1 cup Tomato puree
3 Green chillies slit
8-10 Curry leaves
1 tsp Red chilly powder
1/2 tsp Coriander powder
Salt to taste
Finely chopped Coriander leaves
Heat oil in a Pot/Skillet and add sliced onions, green chillies, curry leaves and saute till onions are cooked.
Add cut vegetable pieces, give it a stir.
Add chilly and coriander powders, salt, and mix well to evenly coat the potals
Sprinkle some water and cook covered in steam till potals became soft, say about 15-20mins
Occasionally open the lid and mix.
Sprinkle more water if needed.
Once the vegetable is soft add the tomato puree or mashed tomatoes, mix well.
Cook for another 5-7 minutes or till all the tomato is absorbed by the vegetable and the raw smell is gone.
Add coriander leaves, mix and remove from heat.
Serve this with hot rice or chapathi.