Here's my last tomato recipe since this dish finishes off my tomato deal from last week. Of course, if I get another tomato deal at my grocery store, all bets are off and I'm going to back with more tomato dishes. I made this chunky zucchini and tomato curry and loved eating it with rice. I think this dish represents the last of summer's bounty in one bowl.
Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopdZixDNo89ruVVf7tY1IHZ_C0Vvb0dCpV1z2Oc4zNH8ke8T_IvJbGVaU1EaHBMe7N6G17U4n1nGXYpKS3hyphenhyphenAREfZpUWYOu-WexaxfLDc4jNSNguoNbrlsrSMNyQaAKpnewoQrkrSxDg/s1600/zuk+and+tomato+no+text.jpg)
4-6 large size ripe tomatoes cut into large chunks
1 (2oz) can anchovy fillets in olive oil
10-12 Curry leaves
1 medium onion sliced
2-3 green chilies or green bell pepper diced
1 Tbs grated ginger
1 Tbs grated garlic
1 tsp cumin seed
1 tsp black mustard seeds
1 tsp fennugreek seeds (optional)
red chili flakes to taste
1 tsp of sugar (optional) add if tomatoes are tart.
1/2 tsp turmeric powder
salt and black pepper to taste
Directions:
Heat 2 Tbs of canola oil in large pan and add the anchovies on
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb84g64wzmQF3kIkB1hPcobilMUJwUxv-5fU4-Ke2qM2gMl69fkLN23Dp0x-fNuPMIBdxyF0U0JSHODSd-W3VGIYi_ndaApX6CEj4L9QPB9iM9E1yG_0-YI8q9OCkcz9r9huVFR8ceYE/s200/100_5096.jpg)
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