TOMATO KADHI

INGREDIENTS 

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Large tomatoes.                       4

Mustard.                                  1/2 teaspoon

Cumin seeds.                           1/2 teaspoon

Green chilli.                             1 - 3

Curry leaves

Cloves ( Laung ).                     2

Bengal gram flour.                  2 tablespoons

Turmeric powder.                   1/4 powder

Chilli powder.                         2 teaspoons

A pinch of asafoetida ( Hing )

Grated jaggery.                      2 tablespoons 

Oil.                                        2 tablespoons

Fresh coriander 

Salt to taste

                                                  METHOD

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1 . Roughly chop the tomatoes and cook them  with 1 1/2 cups of water for about 10 - 15 minutes .

2 . Cool and liquidise in a food processor to get a smooth purée .

3 . Heat oil in a saucepan , add mustard seeds and cumin seeds . When they crackle , add green chilli , curry leaves , cloves and gram flour . Cook for 2 - 3 minutes .

4 . Add turmeric powder , chilli powder , asafoetida  and puréed tomatoes with 2 cups of water and cook on medium flame , stirring continuously .

5 . When the kadhi comes to boil , add jaggery and salt . Simmer for 5 minutes .

6 . Garnish with fresh coriander .