Tomato Kadhi/Tamatar Ki Kadhi

Ingredients:

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

Method:

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