It's a delicious kadhi, without using onions and curd i made it, tastes like tomato rasam, easy to cook in few minutes, used all spices for a zingy tangy taste, must make out...!
Recipe Tags
Veg
Easy
Others
Whisking
Blending
Sauteeing
Basic recipe
Ingredients Serving: 3
Oil 1karchi
Salt to taste
cumin 1/2teaspoon
Fenugreek seeds 1/4teaspoon
Rai/Sarso 1/4teaspoon
Red chillie 1/2teaspoon
Turmeric 1/4teaspoon
Garam masala 1/4teaspoon
Coriander powder 1/4teaspoon
Curry patta few leaves
Green chillies 3-4
Red dry kashmiri mirch 3-4
Shakti Bhog Besan 1/4th cup
Water 3 Cups
heeng a pinch
Instructions
INGREDIENTS USED
ADD OIL IN KADAI
ADD CUMIN AND FENUGREEK SEEDS
ADD SARSO/RAI, MIX WELL
ADD GREEN CHILLIES, KASHMIRI RED CHILLIES AND CURRY PATTA TO IT, ALONG WITH DRY SPICES AND SALT
MIX ALL WELL
TAKE OUT SOME TARKA,WILL ADD LASTLY ON TOP AT THE TIME OF GARNISHING
ON THE OTHER SIDE TAKE BESAN 1/4TH CUP WITH 3CUPS OF WATER, ADD A PINCH HING AND BLEND WELL
USING BLENDER, BLEND WELL ON SLOW SPEED, OTHERWISE IT WILL SPILL OUT
THIRD SIDE CHOP TOMATOES, GINGER, AND GREEN CHILLIE, PUT IN A MIXER JAR
MAKE PUREE OF IT
ADD THIS IN KADAI
MIX WELL , KEEP ON SIM FLAME FOR FEW MINUTES
LEAVING THE SIDES OF KADAI, OIL WILL COME OUT, AT THIS TIME ADD HALF THE BESAN/WATER BLENDED MIXTURE
AFTER A BOIL,ADD ANOTHER HALF BESAN/WATER BLENDED MIXTURE(FIRST PUT HALF MIXTURE THEN ANOTHER HALF)
WHEN THE MIXTURE GETS THICKENED, COOK FOR ANOTHER FEW MINUTES ON SIM FLAME
TAKE OUT IN A SERVING DISH
GARNISH WITH THE ABOVE PREPARED TARKA, WHICH WAS TAKEN OUT IN THE BEGINNING, PUT SOME DHANIYA LEAVES
TOMATO KADHI IS READY
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