Tomato Kadhi - Indian

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Tomato Kadhi

 

 

 

Ingredients:

 

 

 

2 t vegetable oil

 

1 t mustard seeds

 

1 t cumin seeds

 

2 dried red chilies

 

A generous pinch asafoetida (hing)

 

About 1 inch of fresh ginger, minced

 

2 – 3 fresh green chilies

 

6 curry leaves

 

1 cup yoghurt, beaten well

 

1 medium onion, chopped

 

2 medium tomatoes, chopped fine

 

3 T besan mixed well with ½ cup water

 

1 t cumin powder

 

1 t coriander powder

 

Red chili powder to taste

 

Salt to taste

 

 

 

Heat the oil in a saucepan. When hot, add the mustard seeds, cumin

seeds, red chilies, asafoetida, ginger, green chilies, and curry leaves.

When the seeds have started to pop, add the onions and sauté until

they have become soft. Add the tomatoes, stir well, cover, and cook

until they have fallen apart.

 

 

 

When the tomatoes have fallen apart, add the cumin, coriander, and red

chili powders and mix well, letting the spices cook for a few minutes.

Add the yoghurt, reduce the heat, and stir well. When the yoghurt

starts to bubble, add the besan and water mixture, stirring well. Add

salt to taste. Do not allow the kadhi to boil. You can add additional

water to get a consistency of your preference.