Serves: 4
Total Calories: 934

1/2 cup Tamarind Paste
3 to 4 tablespoons Hyderabadi Ginger-Garlic Paste
1/4 cup , chopped shelled raw peanut, , red skin removed
2 tablespoons grated fresh or frozen coconut or shredded unsweetened dried coconut
2 tablespoons coriander seeds
2 1/2 teaspoons black cumin seeds
2 teaspoons , white poppy seeds
2 teaspoons sesame seeds
1 teaspoon , hot red pepper flake, , or to taste
1/4 teaspoon ground turmeric
3 tablespoons peanut oil
3 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1 teaspoon kalonji seeds
8 to 10 small firm tomatoes (about 2 pounds), each cut into 8 wedges
2 small onions, cut in half lengthwise and thinly sliced
1 1/2 teaspoons salt, or to taste

1. Prepare the tamarind paste and the ginger-garlic paste. Then place the peanuts in a small nonstick skillet and roast over medium heat, stirring and shaking the skillet, until a few shades darker, about 2 minutes. Transfer to a bowl. In the same manner, roast together the coconut, coriander, 2 teaspoons cumin seeds, poppy seeds, sesame seeds, and red pepper flakes, until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind the peanut mixture in a spice grinder or a food processor (in batches, if necessary) until as fine as possible. Mix in the turmeric and grind again.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, mustard seeds, kalonji, and the remaining 1/2 teaspoon cumin seeds they should sizzle upon contact with the hot oil.

3. Quickly add the tomatoes, onions, ginger-garlic paste ,and salt, then mix in the roasted spices and cook, stirring occasionally, over high heat for the first 3 to 5 minutes, then over medium-low heat until the tomatoes are very soft, about 10 minutes. Add the tamarind paste, and cook over low heat, stirring only once or twice, until the oil separates to the sides, about 30 minutes. Serve hot or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 934
Calories from Fat: 138

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Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
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Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
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Quick Potatoes and Peas Curry with Tomato Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
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