4 large tomatoes
½ tsp mustard seeds
½ tsp cumin seeds
1 chopped green chilli
5 to 6 curry leaves
2 tbsp chickpea flour (besan), make it into a paste by adding a couple of tsps of water
¼ tsp turmeric powder
2 tsp red chilli powder
½ tsp aamchur powder (dry mango powder)
A pinch of asafoetida
2 tsp grated jaggery
2 tbsp chopped coriander
2 tbsp oil
Salt to taste Method:
Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes.
Cool and blend in a mixer to get a smooth puree. Keep aside
Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they pop, add the green chillies, curry leaves, cloves and chickpea flour (besan) paste and cook for 2 to 3 minutes.
Add the turmeric, red chilli powder, asafoetida, aamchur powder and pureed tomatoes with 2 cups of water and cook on a medium flame and keep stirring continuously.
When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes.
Remove from the flame.
Garnish with coriander leaves and serve hot with rice/rotis.