Tomato Shorva

Tomato Shorva


Tomato Shorva with Lima Beans and Boiled Eggs
Cooking Time: 15 minutes
Serves: 3-4

Ingredients:
2-3 tbsp Oil
¼ tsp Fenugreek or Methi Powder (opt)
2 Cardamoms (opt)
1 Clove (opt)
½ tsp Saha Jeera (opt)
¼ “ Cinnamon Stick (opt)
½ Small Onion chopped
1 tsp Ginger Garlic Paste
4 Green Chilies split into 2 (adjust to taste)
1 tsp Coriander Powder
1 tsp Chili Powder
½ tsp Turmeric Powder
3 Boiled Eggs (opt)
¼ cup Frozen Lima Beans (opt)
3 Medium Tomatoes Sliced (I use Vine tomatoes)
1 tbsp Milk or Yogurt
Cilantro for Garnish
Method:
Boil the eggs, peal and make small cuts on the eggs ot pierce them with a fork.
In a pan heat oil, add methi powder and whole garam masala (cardamoms, cloves, cinnamon, saha jeera) if using.
Add oinions and cook until they are translucent.
Add ginger garlic paste and green chilies and cook for a minute, until chilies change color and ginger garlic paste is roasted.
Add coriander powder, chili powder, turmeric and salt. Stir well.
Add boiled eggs and lima beans and continue to cook for a minute, until the spices coat the egg.
Add tomatoes, stir it and cook covered until tomatoes are tender and soft. If using yogurt, mix it with tomatoes before cooking the tomatoes.
Add 1 – 1 ½ cups of water and mix well. If using milk, add it at this point. Mix well and bring it to a boil.
Simmer for 5-10 minutes and garnish with cilantro.
Serve with hot pooris or rice.
Note:
I use vine tomatoes. These tomatoes are sour, so I normally use milk. For those of you who like sour shorva, use yogurt. And also if using roma tomatoes or any other variety of tomatoes that are not sour in taste, use yogurt.
If shorva is very liquidy, add some coriander powder or dry coconut powder 5 minutes before removing it from the heat or flame.
Lima beans can be substituted with green peas. Other vegetables that can be added to the shorva are potatoes, bottle gourd or lauki.