Tomato Kadhi
Ingredients
- 15 large tomatoes ⓘ
- 3 tablespoons vegetable oil ⓘ
- 2 green chilies, slit lengthwise ⓘ
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds ⓘ
- 10 curry leaves ⓘ
- 1 teaspoon red chili powder ⓘ
- salt ⓘ
- 3 cups mixed vegetables (cauliflower, carrot, green beans, baby okra)
- chopped fresh coriander leaves (to garnish) ⓘ
Instructions
- Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make puree. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
- While the tomato puree is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
- Immediately add this mix to the tomato puree and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
- Garnish with chopped coriander leaves and serve with hot plain boiled rice.
Nutrition & Diet Analysis (per serving)
312
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).