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Wednesday, 12 August 2015

Tomato pachadi


Tomatoes                   -     2to 3 chopped

Curd                             -     1 cup

Grated coconut         -    ½ cup

Grated beetroot       -     1  tbsp (optional)

Green chilly               -     3 to 4

Mustard seeds          -     1 tsp

Jeera                           -      1  tsp

Garlic                          -      2 to 3 flakes

Red chillies                -      3 to 4

Curry leaves few

Butter                         -      1 tsp

Oil for seasoning

Method

Heat butter, add chopped tomatoes and grated beetroot fry till tomato get fully smashed.

Grind grated coconut, green chilly, garlic, ½ tsp mustard seeds,  ½  tsp  jeera into coarse paste.

Add this to tomato mix then add beaten curd and salt mix well.  Slowly boil it, meanwhile,  heat oil in seasoning pan add mustard seeds, jeera , curry leaves and broken chilly fry for a min. Pour over boiling curry. Serve this as a side dish for lunch.

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