Tomato Ras
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Vaghar)
- b.Heat oil in a medium-sized pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds.
- d.Add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
- 2
Step 2
- a.Sauté Aromatics and Roast Besan
- b.Add the ginger and green chili paste to the pan. Sauté for about 30 seconds until the raw aroma disappears.
- c.Lower the heat to low, add the besan (gram flour), and stir continuously for 1-2 minutes. It should become aromatic and slightly change color. This step is crucial to cook out the raw taste of the flour.
- 3
Step 3
- a.Cook the Tomatoes and Spices
- b.Add the finely chopped tomatoes to the pan.
- c.Immediately add the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix everything thoroughly to coat the tomatoes with the spices.
- d.Cover the pan and cook for 5-7 minutes on medium-low heat, stirring occasionally. Cook until the tomatoes break down, become soft and mushy, and you see oil separating from the mixture.
- 4
Step 4
- a.Simmer the Ras
- b.Pour in 2 cups of water and add the grated jaggery. Stir well, ensuring the jaggery dissolves and there are no lumps from the tomato mixture.
- c.Increase the heat to medium-high and bring the curry to a rolling boil.
- d.Once boiling, reduce the heat to low, cover partially, and let it simmer gently for 8-10 minutes. This allows the flavors to meld together and the ras to thicken slightly to a soupy consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the finely chopped coriander leaves.
- c.Let the ras rest for 5 minutes before serving.
- d.Serve hot with phulka roti, bhakri, thepla, 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, red, and juicy tomatoes for the best tangy and slightly sweet flavor.
- 2Do not skip roasting the besan on low heat; it's essential for a nutty flavor and to avoid a raw flour taste.
- 3The amount of jaggery can be adjusted based on the sourness of the tomatoes and your personal preference.
- 4For a completely smooth, restaurant-style gravy, you can blend the tomatoes into a puree before cooking.
- 5If the ras becomes too thick upon cooling, you can add a little hot water to adjust the consistency before reheating.
Adapt it for your goals.
Protein-Rich
Add a handful of boiled peanuts or crushed papdi gathiya/sev towards the end of cooking for extra texture and protein.
Spicier VersionSpicier Version
Add a slit green chili during the tempering step or a pinch of garam masala at the end for extra heat and aroma.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
Creamier TextureCreamier Texture
For a slightly richer version, you can add a tablespoon of cashew paste along with the tomatoes.
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, supports heart health, and may reduce the risk of certain chronic diseases.
Promotes Healthy Digestion
The spices used, such as cumin, ginger, and asafoetida (hing), are traditionally known in Ayurveda to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Supports Weight Management
This soupy curry is light, hydrating, and low in calories and fat. It provides a feeling of fullness, making it an excellent choice for a satisfying meal as part of a weight management plan.
Frequently asked questions
One serving of Tomato Ras (approximately 1 cup) contains around 110-130 calories, making it a light and healthy dish. The exact count can vary based on the amount of oil and jaggery used.