Tuesday, May 27, 2008

Tamatak ki kadhi


4 Large tomatoes
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli chopped
4-5 curry leaves
2 cloves
2 tbsp besan
1/2 tsp Turmeric (haldi)
a pinch hing
2 tsbp red Chilli powder
2 tbsp jaggery (Gur)
2 tbsp oil
Salt to taste
2 tbsp coriander to garnish


1. Roughly chop tomatoes and boil them in 1/2 cup water for 5-10 min. Cool and make a smooth puree in the mixie. Keep aside.
2. Heat oil in a thick bottomed pan and add mustard seeds cumin seeds. Once they crackle add green chilli, cloves, curry leaves and besan. Saute for 2 min.
3. Add turmeric, red chilli powder, hing and the tomato puree. Take care that you keep stirring the mixture while adding the puree as lumps may form due to the besan.
4. Let it boil nicely and then add jaggery and salt. Boil again for 5 more minutes.
5. Garnish with coriander and serve hot with rice.

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