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Tomato Time!

Almost every kind of vegetable acquires an added dimension of taste when cold-pressed Mustard Oil is used in the preparation. In earlier posts we have already demonstrated this by using potatoes, cauliflower and various other vegetables. In today’s post, we are going to add a touch of tingle and sizzle to the simple, everyday tomato. You are going to love this flavour!

This is a preparation of Tomatoes in Mustard Gravy. Here are the ingredients that you will require.


  1. Tomatoes: 2, large

  2. Onion: 1, medium-sized

  3. Coriander (Dhania) Leaves: 1 tablespoon

  4. Ginger (Adrak) Paste: Half a teaspoon

  5. Garlic (Lasun) Paste: Half a teaspoon

  6. Mustard Paste: 2 tablespoons

  7. Mustard Oil: 3 tablespoons

  8. Cumin (Jeera) Powder: Just a pinch

  9. Red Chilli Powder: 2 teaspoons

  10. Sugar: 1 teaspoon

  11. Salt: to taste

The quantities mentioned above are for preparing two servings. Adjust the quantities proportionately to suit the number of servings that you require.


Cut the tomatoes into quarters.

Wash, peel and chop the onion.

Coarsely chop the coriander leaves.


Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point and starts emitting streams of aromatic white smoke. Reduce the flame to Medium.

Add the onion pieces and fry till they turn light brown in colour.

Next, add the ginger paste and garlic paste. Continue to fry for a couple of minutes.

Now add the cumin powder and red chilli powder, and continue to fry for half a minute or so. Add salt to taste and stir well.

Add the tomato pieces and fry till they become soft.

Now add the mustard paste along with the sugar. Keep stirring. At this point, you can add a little water if you want the gravy to be less thick in consistency. Continue to cook for another two to three minutes. Then turn the flame off.

Transfer the contents of the pan to a serving dish and garnish with chopped coriander leaves.

Your delicious preparation of Tomatoes in Mustard Gravy is now ready. Serve it hot. This dish can be eaten with either Rice or Roti.

You can find more recipes at :

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