This is a very old recipe which I learnt to prepare in my class 8 from my mom. My mother used to prepare this gravy to mix with rice or chapati and sometimes as a travel side dish. Those times we used to cultivate tomatoes and we make lot out of it and per kg varies from Rs 5  per basket (for 1 basket weighing 8-10 kg approx) and maximum great price we have received was Rs 200 per basket in the year 1995. When the rate is too low farmers doesn’t harvest the ripened tomatoes as the price what vendors give will not be sufficient to pay even wages for the workers. So the farmers completely plough the field along with the tomato plant after making usage of available tomatoes into a variety of pickles, thokku and gravy and store it and share it with relatives too…. This is how our tomato story of farmers goes on…… Now you could be clear that this recipe would have been a menu of our regular cooking whenever we cultivate tomatoes :-) and our helping spoon during my hostel days :-)



Click the link below for few more traditional Tomato recipes & Side dishes :


Ingredients :

Tomatoes – 4

Onion – 1

Dry red chill – 2

Garlic – 2 pods finely chopped

Chilli powder –  1.5 tsp

Turmeric powder – 1 tsp

Coriander leaves – 1 tbsp finely chopped

Oil (groundnut or gingelly) – 3 tbsp

Crystal salt – 1.5 tsp


Method of Preparation :

  1. Heat oil, add mustard,channa dal,Urad dal let it fry golden brown.
  2. Add the onion, dry chillies, garlic and chopped tomatoes.
  3. Cover and cook
  4. Add homemade chilli powder,turmeric powder,salt cook in low flame until oil ooze out
  5. Garnish with chopped coriander leaves.
  6. This gravy can be refrigerated for about 3-4 days.


Stepwise preparation of Tomato Gravy :

1. Heat a pan, splutter mustard, add channa dal and urad dal


2. Add  the onions, garlic and dry chillies. Fry until translucentIMG_5892

3. Add finely chopped tomatoesIMG_5894

4. Mix well, cover and cookIMG_5895

5. Add Salt, Turmeric powder, homemade chilli powderIMG_5896

6. The gravy starts leaving water. simmer the flame.IMG_5897

7. Let it cookIMG_5899

8. Cook until the tangy taste of the tomato goes offIMG_5900

9. Add the chopped coriander leavesIMG_5902

10. Now cook just for 2 minutes and put off when oil oozes outIMG_5909

11. This how gravy looks and ready to serveIMG_5925

Note :

  • No additional spice powders are required for this gravy.
  • Use groundnut or gingerly oil for the recipe.
  • Add only garlic not ginger as the flavor of the gravy would change.
  • If you would like to store for long you an avoid onion else add more of oil and cook.
  • Refrigerate using a glass bottle.




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