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Ingredients
1. 40 mls oil
2. 10 cloves
3. 3 grams cinnamon
4. 10 cardamom pods
5. 2 grams bayleaves
6. 7 grams mustard seeds
7 .5 grams cumin
8. 3 grams hing
9. 5 grams turmeric
10. 7 grams chilli powder
11. 10 grams coriander powder
12. 300 grams fresh tomato puree
13. 35 grams grated coconut
14. 30 grams dessicated coconut
15. 30 grams sugar
16. 25 grams salt
17. 300 grams diced tomatoes skinned
18. 2 sprigs curry leaves
19. 150 grams Sev (crunchy Vermicelli made with gram/chickpea flour)
Method
Heat oil. Add ingredients 2 to 7. When mustard crackles add ingredients numbered 8 to 11 and the curry leaves. Immediately add 1 cup water. Add tomato puree, grated and dessicated coconut, salt and sugar. Bring to the boil and cook for 15 minutes. Add diced tomatoes. To serve, add sev to hot soup.
© Camellia Panjabi
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Presenting The Food Programme has been Sheila's perfect job.