Tomato Kadhi

Photo credits: Asha Sreedharan


  • 4 tbsp Bengal gram flour (besan)
  • 8 large ripe red tomatoes, cooked and pureed
  • 3 cups water
  • 10 – 12 ladies’ fingers (bhindi)
  • 10 – 12 string beans (guvar)
  • 1 large potato, cubed
  • 10 – 12 pieces of drumstick
  • 5 – 6 kokum petals or 1 tbsp tamarind water
  • Unrefined salt to taste
  • ½ tsp mustard seeds
  • 2 green chillies, slit
  • 1″ pc ginger
  • Mint leaves, for the garnish


Roast the besan and add 3 cups water to it. If the besan does not mix easily, use a blender or sieve it. To this, add the tomato puree and bring to a boil. Then, reduce heat and start adding the vegetables – first the drumstick and string beans and after 5 minutes, the potatoes and lastly, ladies fingers. Add kokum or tamarind water. Add salt as per taste.

Once the veggies are cooked, season with tempered mustard seeds, green chilli, ginger and garnish with lots of mint leaves (instead of coriander leaves).

Serves 4