Tomato fry, a simple stir fry using sliced tomatoes in tempering of mustard and curry leaves which is a good combination with rice. This kind of fry is quite popular in states like Kerala and other south indian regions...
Which color or what kind of tomatoes to be used?
Here, in this recipe I have used round and slightly juicy tomatoes which are roughly chopped into four halves and used in this fry dish.
I have used red ripe tomatoes as the red one's give good taste than the green one's.
Do not make use of raw tomatoes as they do not taste better in gravies or curries.
How to make this simple veg stir fry:
It is a very quick and 15 minute recipe by using simple and easily available ingredients in Indian kitchen all the time.
This dish needs to be given tadka or tempering first as most of the tomato recipes taste good with initial tempering and also give out a pickled flavor to the dish.
I have used oil and basically in Southern India coconut oil is highly used to make any fries or curry or gravy but I have used normal edible oil that is sunflower oil to give the tadka.
Once the tempering is done with mustard seeds, currly leaves, slit green chillies, adding of onions balances the sour flavor of the tomatoes.
Tomatoes are added with spices and they are cooked until they turn tender.
This tomato fry uses basic spices such as salt, chili powder and turmeric powder but I have added cumin powder to give a flavorful and aromatic taste.
- Tomatoes can be stored inside refrigerator but storing them for a long time in fridge forms fungus and the tomatoes too rotten quickly.
- Store them in open air in room temperature in a basket is the best option but do not store them for a long time.
- Always store a dozen or two for few days and try to make any recipe out of it as quickly as possible.
- I have made quite a few veg recipes using tomatoes such as tomato bath, tomato biryani, tomato rice tomato onion chutney where I have used tomatoes in good number.
- There are many more tomato recipes which use tomatoes in good number such as tomato pickle where I have used tamatar to make instant pickle.
Accompaniments for the quick thakkali fry:
Basically it goes well with rice but can also be used along with idli, dosa or any tiffin recipe.
If a quick rice such as lemon rice, pudina rice is made, then having this fry as a side dish makes a good combination which does not require long time to make.
If in a rush to go to schools, offices or for any work, making this instant dish saves time and avoids us eating unhealthy food outside.
Other such quick tomato sabzis on the blog to be tried are tamatar ki chutney which is similar to this recipe without adding any onions in it.
Do check out the recipe details below and also do keep reading as there would be more tomato recipes on the blog which are simple, healthy and easy to make.
tomato fry recipe below:
tomato fry recipe, tomato roast
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- 3 slit green chillies
- 6 fresh curry leaves
- 2 medium size onions, finely sliced
- ¼ teaspoon ginger garlic paste
- 3 medium size tomatoes, thickly chopped
- salt to taste
- ½ teaspoon red chili powder
- ¼ tsp turmeric powder
- ¼ teaspoon cumin powder
- chopped coriander leaves for garnishing
- Take a pan or a wok and heat it.
- Add oil and heat it.
- Add mustard seeds, slit green chillies and saute well.
- Add fresh curry leaves and let them crackle.
- Add sliced onions and saute until they turn very slightly golden in color.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add the chopped tomatoes, add salt as per taste, red chili powder, turmeric powder.
- Give a mix and cook well.
- Cover the lid and cook until the tomatoes turn soft.
- Remove the lid and keep stirring in between.
- Add cumin powder and give a mix.
- Cook until the tomatoes starts releasing oil from the sides.
- When the oil starts to release, switch off the flame.
- Garnish with coriander leaves and serve hot with rice or tiffins.
- Onions can be skipped if one does not prefer adding in it but I would suggest to add for a good taste.