Tomato 3
Garlic - 8 bit cloves
Tamarind - a small piece
Dried red chillies
Curry leaves - very little
Coconut oil
Hi everyone, today I am going to make everyone’s favourite tomato Chamanthi..
For the first step, take a handful of dried red chilies and cut it in half and deceived them so that it doesn’t turn too spicy.. if you have Kashmiri red chilies in hand, you can use that because it is very less spicy.
I am removing all the seeds from the chilies because it’s normally very spicy.
Once all the seats have been removed, heat some coconut oil in a pan and add the red chilies and sauté them until they turn blackish brown on a very low flame.. do not do this step on a very high flame, else the chilies might burn.
Once the chilly has changed colour, transfer it to another plate and let it cool.
Meanwhile, into the same pain, please cut chunks of tomatoes and roast on both the sides until the tomatoes turn roasted and charred.
Also cut the garlic cloves in half and add to the pan along with tomatoes and add a few curry leaves as well.
While the tomatoes are being roasted, check if the roasted chilies have cooled down, and then crush it with your hands to form a flaky texture.. do not grind it in the mixer grinder, else it will turn into fine powder. Gently crush with your hands and let it aside.
When the tomatoes are roasted on one side, turn and roast it on all the sides until the sides look charred and then add the tamarind water and let it boil with the tomatoes..
After adding the tamarind juice, keep it on a high flame and add some salt to taste as well and then let it come to a boil and reduce in amount..
when it has turned almost dry, using any utensil or a masher, you can crush everything so that no lumps of tomatoes remain.. Mash everything together.
When this mixture is completely cooked, add the crushed roasted red chilies and mix well together.
With this, or tomato Chutney is ready to be served.
25 авг 2024
