Tomato Khatta
Author: Mayank
February 24, 2016

Tomato Khatta

Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)

Tomato – 500gm
Chinni (sugar) -75 gm
Khajuri (dates)- 100gm
Nadia kora (freshly grated coconut) -2 tablespoon
Adaa (ginger) -1/2 inch
Haladi gunda (turmeric powder) -1 teaspoon
Kancha lanka ( green chili) -4 (as per taste)
Teja patra (bay leaf) -2 pcs
Jeera (cumin seed) -1 teaspoon
Pancha phutan (cumin +mustard+ nigella+ fenugreek+ aniseed) – 1 teaspoon
Refined oil – 2 tablespoon
Dhaniya patra (coriander leaves) -25 gm
Salt – as per taste

Wash and cut the tomatoes into small pieces.
Slit the green chilies and crush the ginger. Keep aside
Heat oil in a pan, when hot add pancha phutan and bay leaf.
When splutter add the silted green chilies and crushed ginger, fry till golden brown.
Now add tomatoes, salt and turmeric powder. Stir properly and cover the pan with a lid for some time. Cook it for 2 mins.
Add dates and freshly grated coconut. Add 1 cup of water to it .Cook it for 2 mins.
In a separate tawa fry the cumin seeds slightly, when they start spluttering, remove from flame and make a fine powder out of it. Keep aside.
When the tomatoes are cooked, add the powdered cumin seeds and sugar to it.
Cook it for 2 to 3 min, remove from flame and garnish with coriander leaves.
Serve with rice or puri.

About the author:

Comments are closed.

ChatClick here to chat!+