A classic Hyderabadi specialty featuring whole tomatoes simmered in a rich, nutty, and tangy gravy. Made from a base of roasted peanuts, sesame seeds, and coconut, this aromatic curry is the perfect accompaniment to biryani, pulao, or roti.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
264cal
6gprotein
18gcarbs
21g
Ingredients
500 g Tomatoes (Small to medium-sized, about 8-10)
0.25 cup Raw Peanuts (Unsalted)
2 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
3 tbsp Vegetable Oil (Sesame oil can also be used for a richer flavor)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Aromatic, perfectly spiced Bagare Tamatar with soft phulkas – a tangy, soul-satisfying homestyle comfort food you'll adore.
This hyderabadi dish is perfect for lunch. With 526.8199999999999 calories and 13.780000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
10 leaves
Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tbsp Tamarind Pulp (Seedless, soaked in 1/4 cup warm water and strained)
1 tsp Jaggery (Grated, or substitute with 1 tsp sugar)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast and Grind the Masala Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots. Remove and set aside.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn golden. Remove immediately.
Finally, toast the desiccated coconut for 30-60 seconds until fragrant. Do not let it brown.
Allow all roasted ingredients to cool completely. Transfer them to a grinder and blend into a fine powder.
Add 3-4 tablespoons of water and blend again to form a smooth, thick paste. Set aside.
2
Prepare the Tomatoes
Wash the tomatoes thoroughly. Pat them dry.
Using a sharp knife, make a criss-cross slit on the bottom of each tomato, going about halfway through. This helps the gravy to penetrate while keeping the tomato intact.
3
Prepare the Tempering and Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and let them splutter completely. Then add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft and translucent with golden edges.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala and Tomatoes
Reduce the heat to low and add the prepared ground paste to the pan. Sauté for 7-8 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides. This step is crucial for flavor.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
Gently place the slit tomatoes into the masala, slit-side up.
5
Simmer the Curry
Pour in 1.5 cups of water, the tamarind pulp, grated jaggery, and salt. Stir very gently to combine everything, being careful not to break the tomatoes.
Bring the gravy to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 15-20 minutes. The tomatoes should be soft and cooked through but still hold their shape, and the gravy should have thickened.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with Hyderabadi biryani, bagara rice, or soft rotis.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
