Tomato Curry

Most Sindhi's love to have Kadhi Chawal and Aloo Tikki or Aloo Tuk for lunch on Sundays. We are known for our Besan Kadhi which is absolutely delicious, but takes quite a long time to prepare. The other Kadhi that is equally tasty, but quicker to make is tomato Kadhi with vegetables. So I very often take the easier route and make Tomato Kadhi for lunch. You could try it out this weekend.
Ingredients
6 – 8 Medium sized Ripe red tomatoes
1 1/2 tbsp Besan/Gram flour
8 to 10 Lady finger (slit in between)
cluster beans - 15
2 Drumstick Cut into 2 -3 inch long pieces
1 Carrot chopped into vertical strips
Few pieces of pumpkin (optional)
1 potato peeled and cut into pieces
1 brinjal cut into pieces (optional)
1 inch piece ginger finely chopped
2 green chillies
8-10 curry leaves
½ tsp mustard seeds
1 tsp methi seeds
1/4 tsp turmeric powder
½ tsp red chillie powder
3 tbsp oil
Salt to taste
Procedure
Pressure cook the tomatoes with two glasses of water for five minutes. Allow to cool. Remove the thin outer skin of the tomatoes and blend in a blender. Keep aside. In a thick-bottomed pan, heat the oil. Add mustard and methi seeds and allow to splutter. Add green chilli, ginger and curry leaves and lower flame. Now add besan and fry for 2 - 3 minutes. When golden brown, add tomato puree and about 2 - 3 cups of hot water and turmeric and red chilli powder. Bring to the boil and add the chopped vegetables and salt to taste and allow to cook for 15 to 20 minutes till the vegetables are done. Garnish with chopped coriander leaves and serve hot with white rice. Aloo tikki, french fries, papad can also go well with it.