Recipe Overview

Tamatay ji Kadi is a tangy, comforting curry from Thathai Bhatia cuisine,

where tomatoes form the base of a light yet flavourful gravy. Enhanced with gram flour

for body and a mix of vegetables for texture, this dish strikes a perfect

balance of tangy, mildly spicy, and wholesome flavours.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main Course

– Preparation Time: 20 minutes

– Cooking Time: 45–50 minutes

– Total Time: ~1 hour 10 minutes

– Serves: 4

Ingredients

– Tomatoes – 1 kg

– Potatoes – 2 nos. (medium-sized)

– Carrots – 2 nos.

– Cluster beans – 10 gms

– Lady finger – 6–7 nos.

– Gram flour – 2–3 tbsp.

– Ginger – 1″ piece

– Curry leaves – 2 sprigs (leaves only)

– Green chillies – 3 nos.

– Cumin seeds – ½ tsp.

– Red chilli powder – ¾ tsp.

– Turmeric powder – ¾ tsp.

– Asafoetida – a pinch

– Oil – 3 tbsp.

– Salt – to taste

– Coriander leaves – 1 tbsp. (for garnish)

– Water – approx. 4 cups

Method 

Step 1: Preparing the Tomato Base

– Cut the tomatoes into large pieces.

– Place them in a deep vessel (toap) with approximately 4 cups of water.

– Bring to a boil, then reduce to a medium flame and cook for about 30 minutes.

– Allow the mixture to cool.

– Blend into a smooth puree and strain through a sieve to obtain a smooth tomato base.

– Keep this tomato water aside.

Step 2: Preparing the Tempering & Base

– Heat oil in a deep pan on a medium flame.

– Add cumin seeds and allow them to splutter.

– Add asafoetida and gram flour.

– Stir continuously and sauté until the gram flour turns light brown and aromatic.

Step 3: Building the Curry

– Slowly add the prepared tomato water to the pan while stirring continuously to

avoid lumps.

– Add chopped green chillies, chopped ginger, curry leaves, red chilli powder,

turmeric powder, and salt.

– Bring the mixture to a boil.

Step 4: Adding Vegetables

– Chop all vegetables (potatoes, carrots, cluster beans, lady finger) into

medium-sized pieces.

– Add them to the boiling curry.

– Cook on a medium flame until all the vegetables are tender.

– If the curry thickens too much before the vegetables are cooked, add a little water

to adjust consistency.

Step 5 : Final Consistency & Garnish

– Once the vegetables are cooked and the curry reaches a slightly thick,

flowing consistency, switch off the flame.

– Garnish with freshly chopped coriander leaves.

– Serve piping hot.

Serving Suggestions

Tamatay ji Kadi is best served with:

– Choka (steamed rice) – https://panjakhada.com/choka/

– Chiblaro – https://panjakhada.com/chiblaro/

– Phulko (for dinner) – https://panjakhada.com/phulko/

Chef’s Tips

– Stir continuously while adding gram flour to avoid lumps.

– Straining the tomato puree ensures a smooth and refined texture.

– Adjust spice levels based on preference.

Nutritional Insights

– Rich in vitamin C and antioxidants from tomatoes.

– Contains a good mix of vegetables and fibre.

– Gram flour adds a light dose of plant protein.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2–3 days.

– Reheat gently, adding water if needed to adjust consistency.

– Tastes even better the next day as flavours develop further.

Did You Know?

– Tomato-based kadis are a variation from the traditional yogurt-based kadis,

offering a tangier and lighter alternative.

– Gram flour is widely used in such curries as a natural thickening agent.

Cultural Notes

Tamatay ji Kadi is a beloved everyday dish in Thathai Bhatia homes, valued for its simplicity

and adaptability. It reflects the community’s style of cooking—using seasonal vegetables and

pantry staples to create nourishing, flavourful meals that are both comforting and versatile.