Friday, 29 January 2010


8 small very ripe tomatoes
2 tbsp dried tamarind pulp
1 tbsp oil
1/2 tsp black mustard seeds
1 medium onion, finely chopped
10 cloves of garlic
1 small red chilli
1 tsp ground cumin
1/2 tsp ground black pepper
3 tbsp fresh coriander

Put the tomatoes in a large pot with 1 litre of water and boil until the tomatoes burst. Pick out the skins and put in the bin and then mash the tomatoes into the water.
Meanwhile break the tamarind into pieces and soak in 250ml of boiling water for 5 minutes. Massage the pieces to release juice, then strain the liquid into the tomato and water.
Heat the oil in a pan, add the mustard seeds, cover, and cook over a high heat until the seeds pop. Add the onion, Add to the tomato, tamarind and water mixture.
Pulverise the garlic and chilli. Add to the soup along with the cumin and pepper. Boil for a few minutes. Sprinkle with the fresh coriander.

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