Ingredients:
- Tomato - 1
- Chopped cucumber – 1 Table spoon
- Agar agar powder – 1 g
- Kiwi fruit juice – 1 Table spoon
- Curry leaf - 1
- Whole cardamom - 4
- Red chili powder – ¼ Tea spoon
- Oil – 1 Table spoon
- Water – 130 ml
- Salt - pinch
- Sauté chopped tomato in oil till it is mashed completely and allow this to cool.
- Puree sautéed tomato and keep aside.
- In a sauce pan, boil tomato puree with red chili powder, salt, curry leaf, whole cardamom and kiwi fruit juice.
- After 3-4 minutes, remove curry leaf and whole cardamom from the tomato puree.
- Mix agar agar powder with water and add to tomato puree mixture.
- Allow this final mixture to boil until agar agar melts.
- Pour this into a cup and keep at room temperature.
- When the mixture is about to set add chopped cucumber and pour this into a mould.
- Keep this in refrigerator for about 2 hours (don’t disturb while setting).
- Before serving, slightly loosen the outer edges by using a knife and turn the mould upside down in a serving dish.
- Enjoy this beautiful and colorful aspic salad with your family and friends.
