Clearcals

Serving Size 1 Small Cup (100 g)
Calories79.9 kcal
Carbs5.6 g (22.5 kcal)
Protein2.1 g (8.5 kcal)
Fats5.4 g (49.0 kcal)

Kundru tomato curry recipe

Name: Kundru tomato curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tea Spoon of Sesame seeds; 150 Grams of Kovai big; 100 Grams of Tomato ripe local; 5 Grams of Chillies green - all varieties; 1 Table Spoon of Coriander leaves; 5 Grams of Curry leaves; 100 Grams of Onion small; 1 Grams of Turmeric powder; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 1 Tea Spoon of Red chilli powder

Dondakaya (Kovai) tomato curry is a good source of dietary fiber, manganese, biotin, lycopene, and an excellent source of beta carotene, lutein, vitamin C, vitamin D, vitamin E. It helps lower the risk of heart disease and strengthens bones.

Cooking time: 10 minutes

Serves: 4 persons

Ingredients

Sesame seeds

2 Tea Spoon

Kovai big

150 Grams

Tomato ripe local

100 Grams

Chillies green - all varieties

5 Grams

Coriander leaves

1 Table Spoon

Curry leaves

5 Grams

Onion small

100 Grams

Turmeric powder

1 Grams

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Red chilli powder

1 Tea Spoon

Instructions

Chopping

Chop the kovai into large slices, tomatoes, and onions into small pieces.

Seasoning

Heat the oil in a nonstick pan, add the mustard seeds, cumin seeds, turmeric, curry leaves, green chilies, ginger-garlic paste, and red chilies. Saute them until the seeds start spluttering.

Cooking

To the pan add chopped tomato, onion, kovai slices, and cook them for 20 minutes while stirring occasionally. Once the pieces are tender, add salt, red chili powder, and cook them for 10 more minutes.

Serve

Once the curry is done, garnish with coriander leaves and serve it in a small cup with rice or roti.

Nutrition Label