Tamatey ka Kut with Jeera Rice

Instructions

1. 1

   Roast and Grind the Nut and Seed Paste

   • In a dry pan over low heat, roast the peanuts for 2-3 minutes until they are fragrant and have light brown spots.
   • Add the sesame seeds and desiccated coconut. Continue to roast for another minute, stirring constantly, until the sesame seeds start to pop. Be careful not to burn them.
   • Remove the mixture from the pan and allow it to cool completely.
   • Once cooled, transfer to a grinder and blend into a smooth paste, adding 2-3 tablespoons of water to help it grind.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and cumin seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and slit green chilies. Sauté for a few seconds until fragrant.
   • Add the sliced onions and sauté until they turn soft and golden brown, which will take about 7-8 minutes.
   • Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
3. 3

   Cook the Tomatoes and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until they break down, become mushy, and oil begins to separate from the mixture.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for one minute.
4. 4

   Combine and Simmer the Curry

   • Add the prepared peanut-sesame-coconut paste to the pan. Stir continuously and cook for 2-3 minutes until it is well combined and fragrant.
   • Pour in 1.5 cups of hot water and add the grated jaggery. Stir everything together until the paste and jaggery dissolve into the gravy.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. The gravy will thicken, and you will see a layer of oil floating on top.
   • Taste and adjust the seasoning if necessary. Add more salt or jaggery to balance the flavors.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot with Hyderabadi biryani, bagara khana (spiced rice), or plain steamed rice.