Bagare Tamatar

Name: Bagare Tamatar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 8 pcs tomato (small to medium, slit with base intact); 3 tbsp peanuts (raw, skin removed if desired); 2 tbsp white sesame seeds; 2 tbsp dry coconut (grated); 1 pcs onion (medium, sliced); 1 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tbsp tamarind paste; 1 tsp jaggery (grated); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(31)

TASTE SCORE

8/10

A rich Hyderabadi tomato curry where ripe tomatoes simmer in a nutty sesame and peanut gravy with gentle spice and tang. It is full of deep, toasty flavor and pairs beautifully with roti, naan, or plain rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

209 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the tomatoes and masala ingredients.
1.Wash the tomatoes and make a deep slit in each one, keeping the base intact.
2.Slice the onion and slit the green chilies.
3.Measure the peanuts, sesame seeds, dry coconut, tamarind paste, jaggery, spices, oil, salt, and water.
roast · ~5 min
Roast the nuts and seeds.
1.Heat a dry pan on low heat.
2.Roast the peanuts until lightly golden and fragrant.
3.Add the sesame seeds and dry coconut, and roast until aromatic without burning.
4.Take everything out and cool slightly.
TIPKeep the heat low while roasting. Sesame and coconut burn quickly and can make the gravy bitter.
mix · ~3 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, dry coconut, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, and 1/2 cup water into a smooth paste.
fry · ~4 min
Lightly fry the tomatoes.
Heat 1 tbsp oil in a wide pan and cook the slit tomatoes gently for 3 to 4 minutes, turning once, until the skins blister slightly but the tomatoes still hold their shape. Remove and keep aside.
TIPDo not overcook the tomatoes at this stage or they will collapse into the gravy.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds, fenugreek seeds, and curry leaves.
4.Cook for a few seconds until fragrant.
saute · ~7 min
Cook the onion base.
1.Add the sliced onion and green chilies to the pan.
2.Cook until the onion turns soft and light golden.
3.Add the ginger-garlic paste and sauté until the raw smell disappears.
simmer · ~8 min
Cook the gravy.
Add the ground masala paste, remaining 1/2 cup water, and salt. Cook on low to medium heat, stirring often, until the gravy thickens slightly and the oil begins to show at the edges.
TIPStir often once the nut paste goes in, or it may catch at the bottom of the pan.
simmer · ~5 min
Finish the curry with the tomatoes.
Slide the fried tomatoes into the gravy, spoon some masala over them, cover, and simmer gently until the tomatoes are tender and the flavors come together.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose firm, slightly underripe small tomatoes so they soften without bursting apart in the gravy.
2
Cool the roasted peanuts, sesame, and coconut before grinding, or the paste can turn oily instead of smooth.
3
Grind the masala very fine; a gritty paste will make the Bagare Tamatar feel coarse rather than velvety.
4
Use a wide pan when frying the slit tomatoes so you can turn them gently without tearing the skins.
5
Keep fenugreek to just a pinch; too much will overpower the sweet-sour balance with bitterness.
6
If the gravy thickens too much after adding the nut paste, loosen it with a splash of hot water, not cold.
7
This curry tastes even better after 30 minutes of rest, when the tamarind, jaggery, and roasted nut flavors meld.