Coconut is a fundamental ingredient of Goan cuisine. Grated, sliced, chopped, dried or fresh, coconut is used abundantly in most recipes of Goa. This recipe has however, no coconut at all. Instead it is a wonderful creamy blend of tomatoes and peanuts.
The cumin is the strongest flavor, apart from the curry leaves. Don’t you just love the fantastic aroma of fresh curry leaves frying away in the tempering oil? These are the very aromas that make a house a home.
- 6 slightly unripe tomatoes
- 1 tsp cumin seeds
- 1 tbsp vegetable oil
- 6 to 7 curry leaves
- 1 medium onion finely chopped
- 1 tsp dry red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 3 tbsp coarsely ground roasted peanuts
- salt to taste
- coriander to garnish
Chop the tomatoes into one inch cubes. Heat the oil in a wok and add the cumin seeds and curry leaves. Add the onions once the cumin starts changing color. Let the onions fry well for about 2 minutes. Now add the tomatoes and saute well for about five minutes on medium heat till the tomatoes turn tender. Add the dry spices and one cup of water. Bring the curry to a boil. When the water reduces by one fourth, add the ground peanuts. Taste first, and add salt. (Roasted peanuts bought from the market have salt, and you may need to add slightly less amount of salt than you normally do).
Garnish with chopped coriander and serve hot with any Indian bread.