Ingredients:
4-5 medium sized ripe red tomatoes (chopped)
1 shallot (small onion), finely chopped
¼ tsp garlic paste
¼ tsp of ginger paste
1 tsp panch phoran (5-spice)
1 big dry red chilli, split in two or three pieces
¼ tsp turmeric powder
½ to ¾ tsp red chilli powder (adjust the heat)
1½-2 tsp granulated sugar
½ tsp dry mango powder
1 tbsp vegetable oil
Salt to taste
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Preparation:
Heat oil in a pan, remove it from the heat and carefully add the dry red chilli.
Put the pan again on heat and add a generous pinch of sugar and let it caramelise and then add the panch phoran.
Once it starts crackling, immediately add the onions. Sauté them and when they turn translucent, add the ginger and garlic paste along with a dash of water.
Fry till the ginger-garlic starts to turn golden (may be for half a minute or so).
Add the tomatoes and stir them on high heat for about a minute and then lower the heat and let them simmer till they become mushy (about 15 minutes)
Start seasoning the tomatoes.
Add the salt, sugar, turmeric and chilli powder along with the dry mango powder.
Stir well and taste them at this stage and adjust the seasonings.
Cook them on high heat for a minute or till the liquid in the tomatoes is reduced.
Remove the contents in a serving bowl.
Serve this hot or cool; I prefer to serve it at room temperature.
Makes 1 small bowl
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