Different but very tasty
of Kanpur, IN
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4 large ripe tomato or 2 cups ripe cherry tomato
5 fresh hot red chili pepper, minced
1 tbsp Garlic, minced
1 tbsp Ginger, minced
1 tsp Cumin seed
1 tbsp Mustard seeds
1 tsp ground szechwan pepper (timur)
1/4 tsp Asafetida powder
2 tbsp cilantro, chopped
2 tbsp lime juice
1 tbsp mint leaf, chopped (optional)
1 tbsp cooking oil
1 tbsp oil
1 tsp fenugreek seeds
10 cloves garlic, thinly sliced
2 tbsp chopped cilantro
½ tsp Achar Spice
Roast tomatoes in oven for about 30 minutes, or until charred.
Remove charred skin and reserve flesh in a bowl.
In a sauce pan, heat oil.
Add cumin and mustard seeds; fry for 30 seconds or so.
Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and achar spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
Add slices of garlic and fry till light brown.
Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
Mix well and refrigerate for at least two hours before serving.
Shogaf (layered juice with F fruits)
Iced chocolate cream