-3 medium ripe tomatoes
-4 tsp cocunut (grated)
-10 curry leaves
-1 tsp mustard seeds
-1 tsp cumin seeds
-1/4 tsp asafoetida (hing)
-1/2 tsp turmeric powder
-1/2 tsp chilli powder
-3 dry red chillies
-4 to 5 garlic cloves
-1/4 cup coriander leaves
-Himalayan pink salt to taste
Grind chopped tomatoes by adding 1/2 cup water and keep aside. Grind the grated coconut by adding 3/4 cup water and keep aside.
In a kadhai, add water. When it boils, add mustard and cumin seeds and let them flutter. Add curry leaves, red chillies, hing, garlic and cook until the raw smell of garlic goes away. Keep the gas on a low flame throughout.
Now add tomato paste and let it cook for 5 minutes. Add grated coconut paste, turmeric and chilli powder along with salt and mix well. Bring it to a boil.
Lastly, garnish with chopped coriander leaves.
This recipe is a good apetite cleanser with its refreshing taste and is rich in antioxidant. Also, no use of cooking oil makes it even healthier becasue too much use of oil can lead to insulin resistance and diabetes.
One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.