Tangy, spicy with a hint of sweetness and most of the times a great accompaniment like salsa which goes with Idli, Dosa, Chapati, Rice and Dal or Puri. Most Indian recipes need tomatoes, what better way than using them all in one recipe! There are a few variations but finders keepers losers weepers, just kidding. Here’s the recipe that my mom makes and its her birthday this month so Thank you and Love you mom.
Tip: You can keep roasted peanut powder handy, it tastes great when added as a garnish.
All you need:
- 4 medium sized ripe tomatoes, finely chopped
- 1 large onion finely chopped
- 2 green chilies slit and chopped
- 4-5 curry leaves (optional)
- 1 tbsp ginger-garlic paste
- pinch of asafoetida(optional, can be found in Indian stores)
- 1 tsp turmeric powder
- 1 1/2 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala(optional)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp sugar(optional)
- Salt (as required)
- 2 tbsp oil
- 2 tbsp cilantro chopped (garnish)
- 1 tbsp roasted peanut powder (optional garnish)
Ready, Set, Go:
- Heat oil in a wok or sauce pan on medium heat. Add the mustard seeds, as soon as they pop add cumin and let it sizzle and change color.
- Add asafoetida, curry leaves, let them crackle, add green chilies and saute for half a minute.
- Add chopped onions and saute them until they are pink in color. Add ginger-garlic paste and saute it until raw smell disappears.
- Toss in spices one by one except the garam masala. Stir well. Let this mixture fry well and keep stirring in between making sure nothing sticks to the pan. If you feel the mixture is sticking add a tablespoon of water. Cook it until it starts leaving oil on the sides about 5-7 minutes.
- Add the tomatoes finally, make sure they get covered with all the spices. Mix well but gently.
- Add salt and sugar.
- Cook the tomatoes for about 5-7 minutes or until they just begin to soften. You can mash a few pieces gently. I leave them this way, you might choose to cook them down entirely, you will need to cook them for a longer time.
- Add garam masala as a finishing spice and let it cook for a minute or two. Skip this step if you are not using garam masala.
- Turn off the heat and add the garnishing. Combine.
- Serve hot with chapati, roti or naan.