Ingredients
Four cups of fresh tomatoes chopped
Two tablespoon of ghee
Half teaspoon of cumin seeds
Five fresh curry leaves
A pinch of hing
Handful of coriander leaves
A green chopped chilli
One-fourth teaspoon of salt
Method of Tomato Raita
Wash the tomatoes, and chop them not very finely to make the Ayurvedic Tomato Raita. Gently mix it with yogurt and keep it aside. Heat small pan on medium flame and put the ghee. When hot, add mustard seeds, cumin seeds, curry leaves along with hing. When the seeds pop add the coriander leaves and chilli. Stir for some time and remove from the fire. Pour the spices in to the tomato and yogurt mixture. Add the salt and mix it carefully as it should not mix together fully and the Ayurvedic Tomato raita is ready for serving.
Two tablespoon of ghee
Half teaspoon of cumin seeds
Five fresh curry leaves
A pinch of hing
Handful of coriander leaves
A green chopped chilli
One-fourth teaspoon of salt
Method of Tomato Raita
Wash the tomatoes, and chop them not very finely to make the Ayurvedic Tomato Raita. Gently mix it with yogurt and keep it aside. Heat small pan on medium flame and put the ghee. When hot, add mustard seeds, cumin seeds, curry leaves along with hing. When the seeds pop add the coriander leaves and chilli. Stir for some time and remove from the fire. Pour the spices in to the tomato and yogurt mixture. Add the salt and mix it carefully as it should not mix together fully and the Ayurvedic Tomato raita is ready for serving.
Tomato raita helps in digestion and also adds taste to the food. It is the best example of the right combination of spices and herbs that can help to balance incompatible food.
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