And quick and easy to make. The tangy quotient can be taken to a whole new level by using ‘naati’ tomatoes instead of the ‘phaa-ram’ (farm) ones, if your taste-buds can handle it.
1. Tomatoes – 5 medium sized, chopped
2. Onions – 3 medium sized, chopped
3. Fresh Coriander leaves (Cilantro) – 1/2 cup (optional, or to taste) – chopped
4. Fresh green chillies – 3 medium, finely chopped (optional)
5. Cumin seeds – 1/2 tspn
6. Haldi (Turmeric Powder) – 1/2 tspn
7. Oil – 2 tspns
This will serve 5-6 as an accompaniment.
Here it is in pictures –
Heat the oil in a heavy-based non-reactive pan. I used stainless steel.
Add the cumin seeds. When they start crackling, add the onions (and green chillies, if using),
And fry till well-browned.
Then add the tomatoes and haldi powder.
A good stir and let it cook till the tomatoes are thoroughly soft.
Then let it simmer some more. Cooking the tomatoes like this (till the cells break down, and in a bit of oil) also improves the concentration of bioavailable lycopene which is fat-soluble.
Traditionally, at this stage, a half of cup of water gets added to thin it down, but I keep it thick. The chopped coriander is gets added next.
Then the salt, followed by a good mix.
If you remember, I always have to make two versions, the spicy and non-spicy. So, in a few drops of oil in a small tempering ladle, I fry the chopped green chillies, and mix into about half the quantity – that will make it pretty hot (without anyone realizing that it was a quick fix!). This can also just be kept on the side to be added to individual taste. (A little goes a long way – at least with Bangalore green chillies!)
And it’s done!
Goes with anything!