• 7 oz. tamarind paste
  • 3 large tomatoes
  • 4 c. water
  • 1 Tbsp. olive oil
  • 3 Tbsp. cumin seeds
  • 1 handful curry leaves
  • 1/2 c. minced garlic
  • 1 bunch cilantro
  • 3 Tbsp. hing
  • cayenne and salt to taste


  1. Boil tomatoes, tamarind and water. Remove skins from tomatoes and crush.
  2. In skillet, heat olive oil and add curry leaves, cumin and the minced garlic.
  3. Add tomatoes and sautéed seasonings to tamarind mixture. Add chopped cilantro, hing, cayenne and salt. Heat until cilantro is wilted.
Browse Cook(s): Ivan Raj Heidi Tompkins
Browse Theme(s): Indian Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.