Tomato Kadhi Food

SINDHI CURRY - TOMATO KADHI

Steps:

• Scrap the drumstick skin slightly, cut into finger length pieces.
• Peel and cube radish. Cut cluster beans also same length as drumstick.
• For ladies finger, cut the head, tail and slit slightly in the middle.
• Keep all the other ingredients ready.
• Boil radish and drumstick in a vessel.
• Chop tomatoes roughly. Grind it to make puree.
• Heat kadai and sauté ladies finger in medium flame for 2 minutes.
• Add cluster beans to it and fry both of them with out changing its color until soft.
• Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
• Keep little water ready. Lower the flame completely.
• Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour.
• Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
• Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.
• Cook it stirring now and then until it becomes thick paste and oil floats.
• Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & 1/2 cups water and mix well. Check for salt. Boil it.
• When it starts to boil, add tamarind pulp (I used 1 tsp tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.

RAJASTHANI KADHI

Steps:

• Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there.
• Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
• The consistency of the kadhi is neither thick nor thin.
• Keep aside covered.
• Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first.
• Let the mustard seeds start popping & crackling.
• Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
• Fry for a few seconds till the red chilies darken a bit. Switch off the flame.
• Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
• Cover and let the tempering flavors infuse with the kadhi.
• After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

TOMATO KADHI RECIPE - TAMATAR KI KADHI

Steps:

• Prepare the ingredients

TOMATO KADHI

Steps:

• 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.

TOMATO KADHI 1

Steps:

• MethodPressure cook the tomatoes and before opening the lid, allow the steam to escape.After removing from pressure cooker, pour cold water over it.Peel off the skin of tomatoes and make soft puree after removing seeds.Take besan in a vessel and add some water to besanMake smooth paste of besan,Add besan paste to tomato pureeMix the besan paste with puree.Then add salt, sugar and cumin powder to it.Heat ghee in a panAdd cumin seeds, mustard seeds, asafoetida, turmeric powder, green chillies and curry leavesThen slowly add the besan mixed tomato puree to itAdd some water to adjust the consistencyGarnish it with corianderServe hot