Tomato curry with Malabar tamarind

A tomato curry is seldom made with Malabar tamarind, which is an irreplaceable ingredient in seafood. Get the drift? Try out this wonderful vegetarian dish that hoodwinks you to feel you're tasting Kerala's delectable seafood curries.

3-4 tomatoes, each cut into four pieces
1 cup of water mixed with a lemon sized ball of Malabar tamarind and sieved clear
1 tsp mustard seeds
½ tsp fenugreek seeds
2 tbsp shallots, chopped
1 tsp ginger, chopped
1 tsp garlic pods
1 dsp chilli powder
1 tsp pepper powder
1 sprig curry leaves
Oil, as required
Salt, as required

Heat oil in a pan and let the mustard seeds splutter
Add the fenugreek seeds, shallots, ginger, garlic and curry leaves, and saute well
Add the chilli powder, pepper powder and salt. Combine well
Pour in the tamarind water and mix well
Once the gravy boils, add the chopped tomatoes
Delicious tomato curry is ready to be served

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