Monday, November 2, 2015



I frequently use tomatoes to make a variety of dishes. Elsewhere in this blog, you may like to see recipes for Tomato Thokku and Kara Chutney.

This recipe was pointed out to me by my friend, Shobha Kumar. It was easy to make and turned out to be a delicious accompaniment for chappatis.

  • Tomatoes, chopped, 4
  • Oil, 2 tsp
  • Mustard Seeds, 1/2 tsp 
  • Asafoetida, a pinch
  • Curry Leaves, a few
  • Water, 3 cups
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Sugar, 1 tsp
  • Salt, to taste
  • Coriander Leaves, chopped, for garnishing
For The Batter for the Dumplings: 
  • Gram Flour, (Besan), 3/4 cup
  • Coriander Leaves, chopped, 1/4 cup 
  • Green Chilli, chopped, 1
  • Asafoetida, a pinch
  • Turmeric Powder, a pinch
  • Water, as required
  • Oil, 1 tsp
  • Salt, to taste

In a bowl, mix together all the ingredients specified above to form a semi-thick batter. This is to make the dumplings. Keep aside.
Heat oil in a kadhai and when it gets hot, add the mustard seeds, when they splutter add asafoetida and curry leaves and saute
Add the chopped tomatoes and saute for 2-3 minutes, then add 3 cups of water,
Once the tomatoes are nearly cooked, add the turmeric powder, chilli powder, and coriander powder, chilli powder, followed by sugar and salt. 
Mix well and cook till it gets a gravy-like consistency
When this comes to a boil, using a spoon drop the batter into the gravy to form the dumplings
Cover with a lid and cook on medium flame for about 5-6 minutes
Garnish with chopped coriander leaves and serve hot with chappatis

Tip * Remember to make the batter semi-thick. It should not be too runny or too thick, for that matter.

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