Bagare Tamate
A simple yet flavorful Karnataka-style tempered tomato curry. Ripe tomatoes are simmered with a classic South Indian tempering, creating a tangy and slightly sweet side dish that pairs perfectly with rotis or rice. Ready in under 25 minutes!
For 4 servings
8 steps. 15 minutes total.
- 1
Prepare the Tempering (Tadka): Heat oil in a kadai or pan over medium heat
- a.Once hot, add mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- 2
Sauté the Dals: Add the urad dal and chana dal to the hot oil
- a.Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
- 3
Add Aromatics: Add the fresh curry leaves and hing
- a.Sauté for another 15-20 seconds until the curry leaves become crisp and aromatic.
- 4
Sauté Onions and Chilies: Add the finely chopped onion and slit green chilies
- a.Sauté for 3-4 minutes until the onions soften and become translucent.
- 5
Cook the Tomatoes: Add the finely chopped tomatoes, turmeric powder, and salt
- a.Mix everything together well. Cover the pan and cook on low to medium heat for 7-8 minutes, stirring occasionally.
- 6
Simmer to Thicken: Uncover the pan
- a.The tomatoes should be soft and mushy, and you may see oil separating at the edges. Use the back of your spoon to lightly mash the tomatoes.
- 7
Balance the Flavors: Stir in the jaggery powder and 1/4 cup of water
- a.Mix well and let it simmer for another 2-3 minutes until the curry reaches a semi-dry consistency.
- 8
Garnish and Serve: Turn off the heat
- a.Garnish with freshly chopped coriander leaves. Serve hot with chapati, roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, juicy red tomatoes for the best flavor and color. They provide a natural sweetness that balances the tang.
- 2Do not rush the tempering process. Sautéing the dals until golden brown gives the dish a wonderful nutty aroma and texture.
- 3Jaggery is crucial for balancing the sourness of the tomatoes. If you don't have it, a pinch of sugar will work as a substitute.
- 4For a slightly richer flavor, you can use ghee instead of vegetable oil for the tempering.
- 5Mash the tomatoes gently while cooking to help them break down and create a more cohesive curry.
Adapt it for your goals.
Add Garlic
For an extra layer of flavor, add 2-3 cloves of finely chopped garlic along with the onions.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add Sambar PowderAdd Sambar Powder
For a more complex flavor profile, add 1 teaspoon of sambar powder when you add the turmeric.
Creamy TextureCreamy Texture
Stir in 1 tablespoon of fresh cream or coconut milk at the end for a richer, creamier consistency.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Promotes Heart Health
This dish is low in saturated fat and cholesterol. The lycopene in tomatoes has been linked to lower levels of bad cholesterol (LDL) and blood pressure, supporting cardiovascular health.
Aids Digestion
The fiber from tomatoes and onions, combined with digestive spices like hing (asafoetida) and turmeric, can help improve digestion and promote a healthy gut.
Frequently asked questions
One serving of Bagare Tamate (approximately 170g) contains around 110-130 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil used.