Tamatar aur Dhaniya ka Shorba
This is my current favorite and I keep making it at home or ordering it at restaurants. As is the custom at my home (however silly it may sound), it must be done to death before I move on to the next 'Big' thing.
Read on for the recipe -
Preparation Time - 20 mins
- 5-6 medium sized tomatoes
- 4-5 tbsp chopped coriander stems
- 1/2 tsp cumin seeds
- 1-2 dry red chili
- 1 bay leaf
- 2-3 cloves
- 1 inch cinnamon stick
- 9-10 peppercorns
- 1 1/2 tsp oil
- 2 tsp freshly chopped cilantro
- freshly ground pepper for garnishing
- 1 tsp sugar (optional)
- salt to taste
Preparation - Chop the tomatoes into small pieces.
Thoroughly clean the coriander stems to remove any sand or mud .
Cooking - Heat the oil in a pressure cooker. Add the red chili, bay leaf, cloves, peppercorns and cinnamon. Saute for 20 seconds before throwing in the coriander stems. Fry for a minute before adding the tomato pieces.
Add 3-4 cups water and salt to taste. Close lid and cook for 3-4 whistles.
Allow steam to escape before opening the lid. Take a hand blender and puree the tomatoes.
Pass through a strainer.
Transfer to a saucepan and place on the flame. Add the sugar and adjust salt if needed. Bring to a boil.
Pour into bowls and garnish with cilantro and freshly ground pepper .