Tomato and Onion Curry

Name: Tomato and Onion Curry
Yield: serves 6 and makes about 4 1/2 cups
Ingredients: 3 pounds tomatoes, chopped (about 5 generous cups); Salt; 3 tablespoons olive or canola oil; A generous pinch of ground asafetida; 2 teaspoons urad dal or yellow split peas; 2 teaspoons whole brown or yellow mustard seeds; 3 dried hot red chilies; 15 fresh curry leaves (use 6 basil leaves, torn up, as a substitute); 1 1/4 pounds onions, chopped (about 3 1/2 cups); 3 cloves garlic, finely chopped; One 1-inch piece fresh ginger, peeled and finely chopped

December 9, 2011

I make this curry through the summer, whenever tomatoes overrun the vegetable garden, and then freeze some to last me through the winter. This may be served as a vegetarian curry at an Indian meal or as a gloppy, spicy sauce to ladle over hamburgers, grilled fish, and baked or boiled potatoes.

Recipe notes

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