Friday, 27 December 2013

Tamatar Mirch ki Kadhi

Sometimes the simplest combination of ingredients bring out flavors that you can't resist. This is one of such recipes. Just the thought of this curry makes me drool. I made this for my roommates once and they were all over it. However, I must give a you a heads up that this kadhi is HOT! So if you are not up for too much spice, cut down the no. of chillies to what suits you. But do give this recipe a chance. It won't disappoint you.

Tamatar Mirch ki Kadhi

4-5 medium tomatoes
8-10 green chillies
1 cup curd
3 tbsp gram flour (besan)
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
3 tbsp oil
2 cups water

Wash tomatoes and chop roughly.

Slit chillies lengthwise.

Heat oil in a pan. 

When heated enough add mustard seeds and let them crackle.

Add chopped tomatoes and chillies in the pan and mix to coat with oil.

Cover and cook on simmer until tomatoes become soft and mushy, about 6-8 minutes.

Meanwhile take a bowl and mix curd, gram flour, salt and water. Avoid forming lumps.

When tomatoes are cooked, add turmeric and coriander powder and cook for a minute.

Now add curd mixture in the pan slowly with continuous stirring.

Check for consistency and adjust with water as required.

Cover and cook and bring to a boil. Let it boil for about 5 minutes to make sure the the flour doesn't taste raw.

Your kadhi is ready. Serve hot with chapatis or rice.