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by: Arati Bagul (aratibagul@aol.com)
Ingredients:
- Small tomatoes - 750 gm
- Rice flour - 1 tbs.
- Coconut milk - 1 cup
- Vegetable oil - 15 ml
- Whole cumin seeds - 1/4 tsp.
- Green, hot, finely chopped chilli - 1
- Red chilli powder - 1/4 tsp.
- Salt - 1/2 tsp.
- Sugar - 1/8 tsp.
- Freshly ground black pepper - 1/4 tsp.
- Fresh, green coriander - 1 tbs.
Method:
Drop the tomatoes into boiling water for 15 seconds. Remove and peel. Chop up the tomatoes and put them into a pan. Bring to a simmer. Cover and simmer for about 15 minutes or until the tomatoes are soft. Put the tomatoes into blender. Blend until smooth. Put the rice flour in a bowl. Slowly add 1 cup of coconut milk. Mix it. Put this liquid into blender and blend with tomatoes. Heat the oil in a pan. When hot, add cumin seeds and green chillies . Stir once. Put the tomato mixture, red chilli powder, salt, sugar and black pepper. Stir and bring to a simmer. Cook on a low flame for 5 minutes. When serving, sprinkle with fresh, green coriander.
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