Chef Mosa at the Maharishi Ayurveda Health Center in Lancaster, Massachusetts
- ¼ cup coriander seeds
- 1 Tbsp. whole black peppercorns
- 2 Tbsp. cumin seeds
- 1 tsp. asafoetida powder
- 1 tsp. salt
- 1 tsp. mustard seed
- 1 tsp. tamarind paste (or substitute 2 Tbsp. tamarind paste with freshly-squeezed lemon juice)
- 8 cups water
- 2 cups tomatoes, finely chopped
- 10 to 15 curry leaves
- 2 Tbsp. fresh cilantro leaves, finely chopped
- 1 Tbsp. 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.