Tomato Khadi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - tomatoes
  • 100 g - besan flour
  • 8 pieces - okra, slit lengthwise
  • 1 - medium potato, peeled and cubed
  • 100 g - French beans (chopped to about 1 inch)
  • 100 g - baby corn (chopped in half)
  • 1 - medium brinjal cubed
  • Handful of coriander leaves, finely chopped
  • 1 inch root ginger
  • 4 - green chillies
  • 2 tbsp - oil
  • 2 tsp - turmeric
  • 1 tsp - red chilli powder
  • 1/2 tsp - methi seeds
  • 1/2 tsp - jeera
  • Salt to taste

How to Make Tomato Khadi

  • Fry okra and brinjal in oil, drain, mix in a bit of salt and keep aside.
  • Put tomatoes in boiling water for a minute and peel the skin.
  • Grind it along with green chillies and ginger to a smooth paste.
  • Heat oil, season with jeera and methi seeds. Add besan and fry it till you get an aroma and till it is light brown in colour.
  • Add half a litre water, turmeric, chilli powder, all the vegetables, a bit of jaggery or brown sugar and cook till vegetables are tender though not pulpy. An easier method is to just steam the vegetables in a pressure cooker and add them at this stage.
  • Add the ground tomato paste, salt and boil.
  • Add fried brinjal and okra and let it boil for 2/3 minutes.
  • Garnish with fresh coriander leaves just before serving

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