Tuesday, July 1, 2014

Tomato Kadhi/Tamatar Ki Kadhi

Tomatoes - 2 cups, roughly chopped(approximately 3 medium sized)
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green Chilies - 1/2 tsp, finely chopped
Curry Leaves - 5 to 6
Besan Flour - 1 tbspn
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Asafoetida - a pinch
Oil - 1 tsp
Salt to taste

For Garnishing;
Coriander Leaves -  1 tbspn, finely chopped

Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Allow it to cool and blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the green chili, curry leaves and besan, mix well and saute on a medium flame for 2 minutes. Add the turmeric powder, chili powder, asafoetida and tomato purée along with 1½ cups of water and bring to a boil, while stirring once in between.
Add the salt  and mix well and cook on a medium flame for 2 minutes.
Serve hot garnished with the chopped coriander.

Recipe adapted from Tarla Dalal

No comments:

Post a Comment