Tuesday, 17 January 2012

Tamatar ki launji

"Tamatar ki luanji" means Tomatoes saute in spices and herbs with a little portion of water to form a gravy which one can have with main meals. This is commonly prepared in North and Western parts of India. One can have this with a simple Parantha(Indian flat bread) or with Plain chappattis(Indian puffed bread). Its preparation and spice ingredients varies from place to place like in North India we use Cumin Seeds and Onion seeds, In Gujrat and Rajasthan Curry leaves,mustard seeds and Whole red Chili are used with a pinch of jaggery or Sugar. 
I had prepared this In North style, adding a pinch of sugar in it!!! 

This preparation makes Launji for 3 person
3 medium tomatoes
1 small green chili(nicely cut into small)
1 teaspoon cumin seeds
1/4 teaspoon Asafeotida(hing)
1/2 teaspoon coriander powder(Dhania powder)
1/4 teaspoon turmeric powder(Haldi powder)
1/2 teaspoon garam masala
1 teaspoon sugar/jaggery
1/2 teaspoon black salt(kaala namak)
1/4 teaspoon Roasted cumin powder(jeera powder)
Salt according to taste
1 tablespoon ghee
1/2 cup water
few coriander leaves nicely chopped
Wash and clean the tomatoes.Blanch them in hot water. Peel off the skin.
After blanching and discarding the skin
In a kadahi(wok) heat ghee and add jeera & hing. When jeera starts to crack add the green chili and tomatoes. Saute for few minutes on low flame.
Sauteing tomatoes with spices
Add all the spices one by one and saute again for 2-3 minutes on low flame . Add sugar and mix well.
Add water and salt and let the tomatoes cook for about 4-5 minutes on low-medium flame.
Add coriander leaves . The gravy is ready.
tamatar ki launji
launji served with paneer paranthas
Tamatar ki launji is ready!! Serve it with paneer Parantha or Plain ajwain(carrom) parantha for better taste......

Optional notes:
This launji can be prepared and stored in fridge for maximum 2 days.
upgrade the spice level as per your desire.!!
This can also be served with Khasta kachouri or Rajasthan famous onion kachouri.

No comments:

Post a Comment