Unawu

"All beings tremble before violence. All fear death. All love life...." ~ The Muni Sangyan

Saturday, May 07, 2011

ThakkaaLi Rasam / Kaadi


Grandma’s recipe: Sindhi Tomato kadi

Sindhi Tomato Kadi. Photo:R. Ashok
The Hindu Sindhi Tomato Kadi. Photo:R. Ashok
Tangy, thick and tasty curry- Sindhi style
This typical Sindhi gravy prepared with a combo of vegetables, completes a meal when serve with boiled rice, aloo fry and sweet boondi.
What you need
(Serves 8):
Ripe tomatoes: One kilo
Drumsticks: Four (cut into three inch pieces)
Cluster beans: 150 gms (cut into two inch pieces)
Ladies finger: 150 gms (slit in the centre)
Gram flour (besan): Half cup
Cumin and fenugreek seeds: One Tsp each
Red chilli powder, asafoetida and turmeric powder: One Tsp each
Green chillies: Four
Ginger: One inch piece
Kokum seeds (optional): Five
Coriander, mint and curry leaves
Salt: To taste
Oil: For frying
Cooking Instructions:
Pressure-cook the tomatoes with little water. Cool the tomatoes and blend using mixer or hand blender. Add water and strain the puree, till only the tomato skins remain. Ensure it's not too watery or too thick. In a heavy-bottomed vessel, heat oil and sauté besan, cumin and fenugreek seeds till besan turns golden brown. Then add asafoetida, red chilli powder, turmeric powder, curry leaves and finely chopped green chillies and ginger. Sauté for a minute. Add salt, tomato puree, drumsticks and cluster beans and boil till all vegetables are well cooked. Now, add the kokum seeds. Shallow fry ladies finger and add to the kadi. Garnish with mint and coriander leaves.
Shobha Makhija is a homemaker who loves meeting people. Cooking and reading are her passions.

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