Different but very tasty
of Kanpur, IN
be first to comment
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.
Besan ka Churma Ladoo
Easy Banana Bread
Zatpat Coconut Laddoo
Dry fruit custard pudding.