USTAD'S TOMATO KADHI SINDHI STYLE

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Wash and chop 4 tomatoes in cube-sized pieces.
  • 2. Boil the tomatoes in water.
  • 3. Once the tomatoes are boiled, allow them to cool.
  • 4. Once cooled, process the chopped tomatoes in a mixer.
  • 5. Strain the tomato puree using a sieve.
  • 6. Now heat oil in a pressure cooker.
  • 7. Add 1/2 teaspoons of fenugreek seeds (methi seeds), 1/2 teaspoons of black mustard seeds (rai), 7 to 8 pinches of hing and a few curry leaves. Allow to stir-fry for a few seconds.
  • 8. Add 3 tablespoons of gramflour (besan) and allow to become slightly brownish by stir-frying on medium flame.
  • 9. Once the color changes on stir-frying and the gramflour smells aromatic, pour in the processed tomato puree prepared above in step 5.
  • 10. Mix thoroughly and then add turmeric powder, red chilli powder and salt. Mix well.
  • 11. Fold in the chopped vegetables (2 cubed potatoes, 2 cubed carrots and 1/2 cup of chopped cluster beans). Mix well.
  • 12. Allow to boil for a few minutes.
  • 13. Close the cooker and pressure cook upto 1 whistle.
  • 14. Garnish with chopped fresh coriander leaves.
  • 15. Serve hot with long-grain white Basmati rice. Enjoy!
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