Wash and halve tomatoes. Peel, wash and chop ginger and garlic. Remove stems, wash and chop fresh red chillies. Wash and pat dry curry leaves. Roast coriander seeds.
Take four and a half cups of water in a deep pan, add tomatoes, ginger, coriander seeds, turmeric powder and half of the curry leaves and bring to a boil. Lower heat and simmer for half an hour. Strain.
Reheat the liquid, add salt to taste and simmer for fifteen minutes.
Heat oil in a pan, add cumin seeds and mustard seeds. When they crackle add garlic, fresh red chillies an remaining curry leaves.
Saute for a minute and add to the simmering shorba. Stir well and serve hot. |
