- ¼ cup of coriander seeds
- 1 tablespoon of whole black peppercorns
- 2 tablespoons of cumin seeds
- 1 tablespoon of asafoetida powder
- 1 teaspoon of salt
- 1 teaspoon of mustard seed
- 1 teaspoon of tamarind paste (or substitute 2 tablespoons of tamarind paste with freshly-squeezed lemon juice)
- 8 cups of water
- 2 cups of tomatoes, finely chopped
- 10 to 15 curry leaves
- 2 tablespoons of fresh cilantro leaves, finely chopped
- 1 tablespoon of ghee
- Separately dry-roast coriander seeds, cumin seeds, and whole black peppercorns in a saucepan on medium flame until brown. Stir continuously.
- Stir in asafoetida powder, then remove all ingredients and grind in coffee grinder. In the meantime, over medium flame, boil water and tomatoes for around 20 minutes until tomatoes are cooked.
- Add 2 tablespoons of above powdered spice mixture to the boiling tomatoes, along with tamarind paste (or lemon juice), salt, and a pinch of brown sugar.
- Separately (at the end) heat the ghee in a saucepan over medium flame until hot.
- In ghee, add mustard seeds. After seeds begin to pop, add curry leaves and a pinch of asafoetida.
- Add ghee mixture to tomatoes. Finish with finely-chopped cilantro leaves. Turn flame off.
An Ayurvedic Thanksgiving Feast
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