Enjoying our stay here in the US, especially my daughter, she's having a nice time, visiting her friends and cousins. Now then, when we go back to India after a month, it's going to be again, ''oh I miss this and that and that " for sometime. Coming to today's post, since I am not cooking here, it's also from draft, a very simple and delicious raitha with tomatoes, just, the way I made it is slightly different. This goes very well with parathas, pilafs, or I can have it just like that, try it, am sure you'll like it..
Need To Have
- Tomatoes - 2, medium
- Yogurt/ curd - 6 tablespoons
- Grated Ginger - 1 teaspoon
- Mustard Seeds - 1/4 teaspoon
- Urad Dal/ Husked Black Gram - 1 teaspoon
- Asafoetida - 1/8 teaspoon
- Green Chilly - 1, chopped
- Curry Leaves - 5
Method
Boil water and add the tomatoes to the boiling water, keep cooking till you see the skin splitting on the tomatoes. Remove, cool, peel the skin, mash it well and keep.
Mix in the grated ginger and yogurt with the mashed tomatoes. Heat some oil, add the urad dal, mustard seeds, when it starts spluttering, add the asafoetida, followed by the green chilly and curry leaves. Saute for a minute and add it to tomato-curd mixture and serve.
Note
Use nice ripe tomatoes for this, otherwise it'll take a very long time for the skin to split when boiling in hot water.
If you want to use crushed or peeled can tomatoes, cook it a little and then proceed, otherwise it'll have a raw smell.
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