Thursday, March 22, 2007
TAMATAR KI KADHI
Like many other dishes, kadhi differs from region to region. This Sindhi Kadhi is a rather special one as it is made using tomatoes. Tomatoes are very low in calories and provide plenty of vitamin A which required for a glowing skin and healthy vision. I assure you that your family will relish this tangy kadhi with a touch of sweetness provided by jaggery. Cooking Time : 30 mins. Preparation Time : 10 mins. Serves 4. Ingredients 4 large tomatoes ½ teaspoon mustard seeds (rai) ½ teaspoon cumin seeds (jeera) 1 green chilli, chopped 5 to 6 curry leaves 2 sticks cinnamon (dalchini) 2 cloves (lavang) 1 tablespoon Bengal gram flour (besan) ¼ teaspoon turmeric powder (haldi) 1 teaspoon chilli powder a pinch asafoetida (hing) 2 teaspoons jaggery (gur), grated 1 teaspoon oil salt to taste For the garnish 1 tablespoon chopped coriander Method 1. Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes. 2. Cool and liquidise the tomatoes in a food processor to a get a smooth purée. Strain the puree and keep aside. 3. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds. 4. When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and gram flour and cook for 2 to 3 minutes. 5. Add the turmeric, chilli powder, asafoetida and puréed tomatoes with 2 cups of water and cook over a medium flame while stirring continuously. 6. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from the fire. 7. Garnish with the coriander and serve hot with rice. Tips If you find the kadhi to be too spicy, add 1 to 2 teaspoons of low fat milk to mellow it down. |
