Tamatay ji Kadi

Method

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1. 1

   Cut all the tomatoes into big pieces and put them in a pot with 4 cups of water. Bring to a boil, then lower to a medium flame and cook for ½ hour.

2. 2

   Take the tomatoes off the heat and let them cool. Purée them, pass the purée through a sieve, and keep the strained tomato water aside.

3. 3

   In a separate deep pan, heat the oil on a medium flame. Add the cumin seeds, asafoetida and gram flour, stirring constantly, and fry until the gram flour turns light brown.

4. 4

   Add the tomato water, the green chillies, ginger, red chilli powder, curry leaves, turmeric and salt, and start bringing it to a boil.

5. 5

   When the mixture boils, add all the vegetables (potatoes, carrots, cluster beans, okra), cut into pieces, and cook on a medium flame.

6. 6

   Cook until the vegetables are tender. If the curry thickens before they are done, add a little water.

7. 7

   Garnish with finely chopped coriander and serve piping hot.