Ingredients:
15 large tomatoes
3 tablespoons vegetable oil
2 green chilies, slit lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
10 curry leaves
1 teaspoon red chili powder
salt
3 cups mixed vegetables ( cauliflower, carrot, green beans, baby okra)
chopped fresh coriander leaves ( to garnish)
Directions:
Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make puree. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
While the tomato puree is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
Immediately add this mix to the tomato puree and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
Garnish with chopped coriander leaves and serve with hot plain boiled rice.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.