Friday, August 27, 2010
Sautéed Tomato Raitha
I was talking to my mom about cooking today and she was asking me about my menu for lunch. I told her I was planning to make carrot rice and she asked me about side dish. I told her that I was planning to make regular onion raitha which goes without saying how simple it is to make. She gave me this sauteed tomato raitha recipe and asked me to try this one and came out really good. It tasted so good with the carrot rice. Its a simple one and very delicious side dish. So the credit goes to my mom :-)
Tomatoes are used in numerous forms and in umpteen dishes. We eat it raw, cooked, pureed, juices. In fact there is no kitchen without tomatoes. Its one of the most important ingredient for our cooking. It has great nutritional values too.
Nutritional facts: (Source: Organicfacts.net)
Rich in calcium and iron
It is rich in vitamin C
Good for weight loss, obesity, eye disorders, diabetes, morning sickness, constipation, liver disorders etc.
Tomato - 2 -3 chopped in medium sized cubes
Oil - 1 Tbsp
Mustard - 1 tsps
Cumin Seeds - 1 tsps
Urad Dhal - 1 tsps
Green Chilli - 2 Chopped
Curry Leaves - 8-10 leaves
Salt - to taste
Yogurt - 1/2 cup
Heat oil in a pan. When it is hot, add mustard seeds. When mustard starts to splutter add uradh dhal, cumin seeds and when urad dhal turns golden brown, add green chilli. Fry it for about 20 seconds.
Now add tomatoes. Fry it till tomatoes get cooked. Do not add water. Let tomatoes cook on its own.
Once tomatoes are cooked, transfer it in a serving bowl and add1/2 cup yogurt. You can add water to dilute the yogurt as required. Add salt and mix well.
Tomato raitha is ready to be served with hot pulao or carrot rice or any other curried rice. Tastes really good. It is different from the regular raitha as we first sautee the tomatoes. This gives a different taste to the dish.
Other recipe sent to PJ's scrumptious delights from leftovers Event - Veggie Bonda