Ingredients
vegetarian
4 servings
- 4 big tomatoes (dark red in colour and cut in big pieces)
- an inch of ginger
- 4 green chillies
- 1 small onion finely diced
- 10 to 12 big flakes of garlic
- some curry leaves
- 1 tsp mustard seeds
- 1 tsp jeera
- 1/2 tsp turmeric powder
- little tamarind (for a little sour flavour)
- coriander for garnishing
- oil for tadka
Directions
- Take the tomatoes in a mixie. Add green chillies, ginger and tamarind and make a fine paste.(Can use water for grinding).
- Empty it in a vessel. Add little water for gravy. Add turmeric powder, onion,salt and bring it to a boil. Lower the flame.
- In a vessel for tadka. Put oil and heat it good.
- Now add mustard seeds and let it splutter.
- Add jeera, curry leaves and chopped garlic.
- Let the garlic become red.
- Now add the tadka to the kadi and boil the kadi for about 5-7 minutes on a low flame.
- Put off the flame and garnish with coriander.
- Serve hot with rice or sip up as soup.