Tomato Kadhi
photo by Engrossed
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 15 large tomatoes
- 3 tablespoons vegetable oil
- 2 green chilies, slit lengthwise
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon mustard seeds
- 10 curry leaves
- 1 teaspoon red chili powder
- salt
- 3 cups mixed vegetables (cauliflower, carrot, green beans, baby okra)
- chopped fresh coriander leaves (to garnish)
directions
- Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
- While the tomato purée is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
- Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
- Garnish with chopped coriander leaves and serve with hot plain boiled rice.
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Reviews
-
What a WONDERFUL HEALTHY veggie dish! I was so excited to be able to use my fenugreek seeds and curry leaves. I made a half recipe with 15 plum tomatoes cut in half. I used a 4oz can of diced mild green chlies. I used my potato masher for step 1. I used a frozen veggie mix that included cauliflower, broccoli, snap peas and baby carrots. This was even better the next day...the spice flavors really came out then. I would say the half recipe was 4 servings. Made for PAC Spring 2007.
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!