USTAD’S TOMATO KADHI SINDHI STYLE

READY IN: 55mins

INGREDIENTS

  • 1 . 4 medium-sized tomatoes, washed and cut in cubes
  • 2 . water, as required
  • 3 . 2 tbsp rice bran oil
  • 4 . few curry leaves
  • 5 . 1/2 tsp. fenugreek seeds
  • 6 . 1/2 tsp. black mustard seeds
  • 7 . 7-8 pinches asafoetida powder
  • 8 . 3 tablespoons gram flour
  • 9 . 1/2 tsp. turmeric powder
  • 10 . 1/2 tsp. red chili powder
  • 11 . 2 potatoes, washed, peeled and cubed
  • 12 . 2 carrots, washed, peeled and cubed
  • 13 . 1/2 cup cluster beans, washed, ends trimmed and chopped in 1 inch pieces
  • 14 . 2 tbsps. chopped fresh coriander leaves
  • 15 . 1/2 tsp. salt
  • NUTRITION INFO

    Serving Size: 1 (1066) g

    Servings Per Recipe:3

    Calories: 708.8

    Calories from Fat 12 g 2 %

    Total Fat 1.4 g 2 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 217.3 mg 9 %

    Total Carbohydrate161.4 g 53 %

    Dietary Fiber 24.5 g 98 %

    Sugars 18.7 g 74 %

    Protein 18.4 g 36 %

    DIRECTIONS

  • 1. Wash and chop 4 tomatoes in cube-sized pieces.
  • 2. Boil the tomatoes in water.
  • 3. Once the tomatoes are boiled, allow them to cool.
  • 4. Once cooled, process the chopped tomatoes in a mixer.
  • 5. Strain the tomato puree using a sieve.
  • 6. Now heat oil in a pressure cooker.
  • 7. Add 1/2 teaspoons of fenugreek seeds (methi seeds), 1/2 teaspoons of black mustard seeds (rai), 7 to 8 pinches of hing and a few curry leaves. Allow to stir-fry for a few seconds.
  • 8. Add 3 tablespoons of gramflour (besan) and allow to become slightly brownish by stir-frying on medium flame.
  • 9. Once the color changes on stir-frying and the gramflour smells aromatic, pour in the processed tomato puree prepared above in step 5.
  • 10. Mix thoroughly and then add turmeric powder, red chilli powder and salt. Mix well.
  • 11. Fold in the chopped vegetables (2 cubed potatoes, 2 cubed carrots and 1/2 cup of chopped cluster beans). Mix well.
  • 12. Allow to boil for a few minutes.
  • 13. Close the cooker and pressure cook upto 1 whistle.
  • 14. Garnish with chopped fresh coriander leaves.
  • 15. Serve hot with long-grain white Basmati rice. Enjoy!
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