Ingredients

• 250 g - ripe red tomatoes
• 100 g - besan flour
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1 tsp - coriander powder
• Salt as per taste
• A pinch of asafoetida
• 1 tsp - cumin
• 1 tsp - sugar
• 1 cup - coriander leaves
• Oil for cooking

How to Make Tomato kadhi

• For the pakoda:
• In a bowl, mix besan flour, hot oil, salt and water.
• Mix well.
• Pour small balls of the besan paste in hot oil and deep fry the pakodas.
• For the kadhi:
• Heat 2 tbsp oil in a pan.
• Add cumin. When it crackles, add a pinch of asafoetida.
• Add the tomato puree.
• Add the spices, salt, sugar and mix well.
• Add 1 cup of water and 1 tsp of besan flour mixed in quarter-cup of water.
• Let it cook and thicken.
• Then add the pakodas and coriander leaves.
• Enjoy with rice.