Like many other dishes, kadhi differs from region to region. This Sindhi Kadhi is a rather special one as it is made using tomatoes. Tomatoes are very low in calories and provide plenty of vitamin A which required for a glowing skin and healthy vision. I assure you that your family will relish this tangy kadhi with a touch of sweetness provided by jaggery.

Cooking Time : 30 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients

4 large tomatoes
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
1 green chilli, chopped
5 to 6 curry leaves
2 sticks cinnamon (dalchini)
2 cloves (lavang)
1 tablespoon Bengal gram flour (besan)
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
a pinch asafoetida (hing)
2 teaspoons jaggery (gur), grated
1 teaspoon oil
salt to taste

For the garnish

1 tablespoon chopped coriander

Method

1. Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes.

2. Cool and liquidise the tomatoes in a food processor to a get a smooth purée. Strain the puree and keep aside.

3. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.

4. When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and gram flour and cook for 2 to 3 minutes.

5. Add the turmeric, chilli powder, asafoetida and puréed tomatoes with 2 cups of water and cook over a medium flame while stirring continuously.

6. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from the fire.

7. Garnish with the coriander and serve hot with rice.

Tips

If you find the kadhi to be too spicy, add 1 to 2 teaspoons of low fat milk to mellow it down.