TOMATO CURRY WITH FRIED POTATO
Recipe Credit: Priya Chhabria
Popular as Sindhi Kadhi this tangy tomato curry is a staple of the Sindhi community in India. Combined with boiled or steamed rice and Aloo tuk (fried potato), it makes a complete meal. This combination is loved by most kids too.
Recipe Serves: 4-5 people
INGREDIENTS (POTATO)
Potato – 500 grams
Red chilli powder or Pepper powder – ½ tsp.
Coriander powder – 1 tsp.
Turmeric powder – ½ tsp.
Salt to taste
Oil for deep frying
METHOD
Peel and cut potatoes into medium size long pieces
Add salt and turmeric. Keep aside for 15 minutes
Heat oil in a pan and deep fry potatoes on low heat.
Prick them with a fork after a while to check if they have become soft.
Take them out on kitchen tissue. Allow to cool.
Lightly press them between your palms to give them a flat shape.
Fry again till light brown
Sprinkle red chilli powder or pepper powder and coriander powder.
INGREDIENTS (CURRY)
Tomatoes – ½ kg, ripe and red
Gram flour – 2 tbsp.
Cumin seeds – ¼ tsp.
Asafoetida – a pinch
Fenugreek seeds – ½ tsp.
Salt to taste
Red chilli powder- ½ tsp. (increase or reduce quantity a per taste)
Coriander powder – 1 tsp.
Ginger – 1 tbsp., chopped fine
Lady finger / Okra – 6 pieces about 3-4 inch long, sliced diagonally and deep fried
Oil – 2 tbsp
Water – ¾ cup
Curry leaves – 8-10 (optional)
METHOD:
Boil tomatoes with 2 cups of water till soft. Cool. Blend in mixer. Strain.
In a heavy base pan, put oil. When the oil is hot, add gram flour and keep stirring till it turns golden brown.
Add cumin seeds, fenugreek seeds, red chilli powder, coriander powder, ginger, curry leaves and salt .
Add water to make it into a paste. Keep stirring while you do so.
Add the tomato puree. Stir well. Let it boil on slow flame for 20 minutes.
Put the pieces of lady finger to it. Boil for another 2 minutes.
Garnish with fresh coriander.




Servings | people |
- 1/2 kg Tomatoes Ripe and Red
- 2 tbsp gram flour (besan)
- 1/4 tsp Cumin seeds (jeera)
- a pinch asafoetida (hing)
- 1/2 tsp fenugreek seeds (methi seeds)
- salt to taste
- 1/2 tsp red chilli increase or reduce quantity a per taste
- 1 tsp coriander powder
- 1 tbsp ginger finely chopped
- 6 pieces Lady finger / Okra about 3-4 inch long, sliced diagonally and deep fried
- 2 tbsp Vegetable Oil
- 3/4 cup water
- 8-10 no curry leaves optional
Ingredients For Curry
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- Boil tomatoes with 2 cups of water till soft. Cool. Blend in mixer. Strain.
- In a heavy base pan, put oil. When the oil is hot, add gram flour and keep stirring till it turns golden brown.
- Add cumin seeds, fenugreek seeds, red chilli powder, coriander powder, ginger, curry leaves and salt.
- Add water to make it into a paste. Keep stirring while you do so.
- Add the tomato puree. Stir well. Let it boil on slow flame for 20 minutes.
- Put the pieces of lady finger to it. Boil for another 2 minutes.
- Garnish with fresh coriander.
Popular as Sindhi Kadhi this tangy tomato curry is a staple of the Sindhi community in India. Combined with boiled or steamed rice and Aloo tuk (fried potato), it makes a complete meal. This combination is loved by most kids too.