Tamatar ki Kadhi
by Tarla Dalal
3/5 stars 83% LIKED IT
5 GOOD - 1 BAD
Added to 250 cookbooks
This recipe has been viewed 28377 times
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.
- Combine the tomatoes and ½ cup of water i a deep non-stick pan, mix well and cook on am edium flame for 5 to 7 minutes, while stirring occasionally.
- Allow it to cool and blend in a mixer to a smooth purée. Keep aside.
- Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and besan, mix well and saute on a medium flame for 2 to 2 minutes.
- Add the turmeric powder, chilli powder, asafoetida and tomato purée along with 1½ cups of water and bring to a boil, while stirring once in between.
- Add the jiggery and salt, mix well and cook on a medium flame for 2 minutes.
- Serve hot garnished with a sprig of coriander.
- If you find the kadhi to be too spicy, add 1 to 2 teaspoons of low fat milk to mellow it down.
|Amt|| 85 gm|
|Energy|| 46 kcal|
|Protein|| 1.2 gm|
|Cho|| 6.9 gm|
|Fat|| 1.5 gm|
|Vit A|| 339.5 mcg|
|Vit C|| 22.1 mg|
|Calcium|| 42.3 mg|
|Iron|| 0.7 mg|
|F. Acid|| 26.4 mcg|
|Fibre|| 0.7 gm|
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