Tamata Shorva

Tomato shorva is a flavorful Indian tomato stew that is served with Indian flatbreads, plain rice and flavored rice. A common preparation in some regions of Telangana.

Course Main Dish, Side Dish

Cuisine Indian Cuisine

Prep Time 5

Cook Time 15

Servings

Calories 254kcal

Author Usha Rao

Equipment

1 Cutting board & knife
1 Saucepan & spoon/spatula

Ingredients

1 ½ tablespoon Oil
¼ teaspoon Fenugreek or Methi Powder opt
½ small Onion chopped
¾ teaspoon Ginger Garlic Paste
2 Green Chilies split into 2 adjust to taste
1 teaspoon Coriander Powder
¾ teaspoon Chili Powder adjust to taste
½ teaspoon Turmeric Powder
1 ¼ teaspoon Salt adjust to taste
4 Boiled Eggs opt
⅓ cup Frozen Lima Beans opt
2 large Tomatoes Sliced 290 grams
4 tablespoons Milk or 2-3 tablespoons Yogurt
1 teaspoon Coconut Powder with few cardamom seeds
Cilantro for Garnish

Instructions

Boil eggs, peel and make small cuts on the eggs. Or pierce the eggs with a fork.
In a saucepan heat oil, add curry leaves and green chilies.
When chilies change color, add onions and cook until translucent.
Add methi powder (if using), ginger garlic paste and cook for a minute, until raw smell of ginger dissipates.
Then add coriander powder, chili powder, turmeric, salt and mix well.
Add boiled eggs, lima beans and continue to cook for a minute, until the spices coat the egg.
Add tomatoes, stir, cover with a lid and cook until the tomatoes are tender and soft.
Add 1 - 1 ¼ cups of water and mix well. Add milk and mix quickly until it blends into the mixture. Bring it to a boil.
Simmer for 5 minutes. Add coconut powder, if using and simmer for another 5 minutes, sprinkle chopped cilantro and turn off the flame.
Serve with hot pooris or rice.

Notes

Tomatoes - Use vine ripe tomatoes for a flavorful shorva. These tomatoes are sour, so I normally use milk. For those of you who like sour shorva, use yogurt. Also, if using roma tomatoes or any other variety of tomatoes that are not sour in taste, use yogurt.

Consistency - Adjust the consistency of the shorva by either diluting with water or by add some coriander powder and/or dry coconut powder. If the shorva is too thin, add coconut and simmer for few minutes.

Milk - Adding milk to hot tomato mixture could lead to curdling of milk. Before adding milk, reduce the flame to low or even turn off the flame, add water to tomato mixture to bring down the temperature, and then add milk. Mix quickly to avoid curdling.

Yogurt - When using tomatoes that are not sour and tangy, using yogurt. Add yogurt to tomato pieces, mix and then add the tomatoes. Follow rest of the recipe.

Substitute - lima beans with green peas. Other vegetables you can add to tamata shorva are potatoes, cauliflower and bottle gourd.

Nutrition - values mentioned below are approximate.

Nutrition