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TOMATO SOUP INGREDIENTS: 6 tomatoes
METHOD: Roast fenugreek, cumin seeds, asafoetida, coriander and tuvar dal in a little oil. Once they begin to brown, keep aside to cool and then grind. Boil tomatoes in water. Peel and then mash them in the same water and then pass through a sieve. You may add a little more water along with the ground masala and salt. Let it boil. For the seasoning, heat a little ghee in a ladle and splutter mustard seeds and a few curry leaves in it and pour over the soup. Garnish with chopped coriander leaves
and serve hot.
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