Ingredients:
Tomatoes (fresh) – 4, large washed and quartered
Green chillies – 2-4, washed and slit ( Optional)
Red chilli powder – 2 tsp
Salt – 2 1/2 tsp
Cooking Oil – 2 tbsp
Cumin seeds/Zeera - 1 tsp
Black Mustard seeds/Rai – 1 tsp
Garlic pods – 3, large, each cut lengthwise into two or slivered thin
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp ( optional)
Dry roasted Cumin seed powder – 1/2 tsp
Dry Red Chillies Big (3-4)
Procedure:
In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy and smooth. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy. Let it keep cooking half covered on medium heat and keep stirring occasionally.
Meanwhile, prepare baghaar ....pour oil in a pan at medium heat and as soon as its warm, put in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves ,the cut garlic pods and Dried Red chillies and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar( tempering)
Remove from heat and keep aside.
When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp , add the cumin seed powder or garam masala powder,and mix well. Add baghaar and mix well. Cook for 3-5 more minutes.
Your Chutney is ready to serve
Tamatar Ka Cut
Ingredients:
Tomatoes – 10, large( washed and quartered )
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pods/Lahsun - 2( whole)
CrushedDried Red Chillies – 2, each split into two
Fresh Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Boiled Eggs – 4
Procedure:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat.
Add a cup of water to it and cover with the lid (pressure cooker can be used if want to cook fast). Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled pour into a blender jar and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well while cooking itself.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and put the cumin seeds, whole red chillies, garlic pods and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and add these to the simmering tomato sauce( use tooth pick to make small slits in eggs ). Cook the tomato sauce about 15- 20 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped corainder and mint.
your dish is ready to serve
TIP: this is good with white rice and Talawa ghost
Tomatoes – 10, large( washed and quartered )
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pods/Lahsun - 2( whole)
CrushedDried Red Chillies – 2, each split into two
Fresh Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Boiled Eggs – 4
Procedure:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat.
Add a cup of water to it and cover with the lid (pressure cooker can be used if want to cook fast). Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled pour into a blender jar and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well while cooking itself.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and put the cumin seeds, whole red chillies, garlic pods and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and add these to the simmering tomato sauce( use tooth pick to make small slits in eggs ). Cook the tomato sauce about 15- 20 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped corainder and mint.
your dish is ready to serve
TIP: this is good with white rice and Talawa ghost
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