Aloo Bonda

After a good afternoon siesta during the humid and sultry Indian Summer days, a few Aloo Bondas along with a cup of warm tea while going through the days newspaper would be perfect. It is also savored during the rainy days in India. Oh, it brings back many cherished memories..

Aloo Bondas – Potato Croquettes

Aloo Bondas are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. They are the most loved snacks in India, sold in most of the ready made food stalls, and also as a street food by the bandiwalas in small carts by the road side.

I often prepare Aloo Bondas for Iftaar in Ramadhan. These are our favorite snacks.

Aloo Bondas – Potato Croquettes

Makes -About 20

Ingredients:

For the Tempering/Baghaar:

• Canola Oil - 1 tbsp
• Split Black Gram/Urad Dal – 1 tbsp
• Black Mustard seeds/Rai – 1 tsp
• Dried Curry leaves – 6, crushed (optional)
• Ginger – 1 tbsp, finely chopped

For the Potato filling/Aloo:

• Potatoes – 4, medium sized, boiled, peeled and diced into 1/4 inch pieces
• Red chilli powder – 1/2 tsp
• Salt – 1 tsp
• Turmeric – 1/4 tsp
• Lemon juice – 2 tbsp
• Finely chopped Cilanto, Mint leaves and Small Green chillies/Hara Masala - 1/2 cup, loosely packed
• Roasted Cashewnuts – 1/4 cup (optional)
• Frozen peas (thawed) – 1/2 cup (optional)

For the Chickpea flour batter/Besan:

• Chickepea flour/Besan – 1 cup
• Water – 150 ml
• Canola Oil – to deep fry

Method:

Prepare Popato Filling/Aloo:

• Pour oil into a small frying pan at medium heat, and add the black mustard seeds, split dal and chopped ginger. Cover with a splatter screen. Saute for 30 seconds or until the seeds stop popping. Add the dried crushed curry leaves. Remove from heat. This is the ‘Baghaar’.
• Add red chilli powder, salt, turmeric and the prepared baghaar to the chopped potatoes. Also add the cashewnuts and peas, if using, and mix well. Take a little bit of the potato mixture at a time in your hands and shape them into walnut sized balls pressing them between your palms. Keep doing this until the whole potato mixture is completed. Keep them aside.

Prepare the Batter/Besan:

• In a bowl, add the chickpea flour, water, red chilli powder, salt and turmeric to it and whisk it till there are no lumps and it is a smooth, pancake or buttermilk like batter of pouring consistency.

Deep frying the Croquettes/Bondas:

• In a kadai or a wok at medium heat, pour oil and let the oil heat up. After a little while, drop about 1/4 tsp of the chickepea flour batter into the hot oil. If it floats on surface the oil is ready for deep frying.
• One at a time dip the potato balls into the chickepea flour batter. With the help of a tablespoon, bath them well so they are covered all over with the batter. (Note: The potato balls should be completely covered with the batter or else they will disintegrate during deep frying)
• Carefully drop them, one at a time, into the hot oil. Deep fry about 4-6 balls depending upon the size of the Kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the potato balls are done. Discard excess chickpea flour batter. Serve warm.

Suggested Accompaniments: Enjoy them along with Tomato ketchup, Kothmir-Pudina ki Chutney or any of your favorite Chutney as a dipping sauce along with a cup of warm tea.

Reminder: Send your entries to RCI-Authentic Hyderabadi Cuisine before September 15 ’08. Only 5 days to go! Hurry!!

This goes to ‘Joy from feasting to Fasting’. Takecare everyone and enjoy your weekend!

Luv,
Mona

Upma

Upma is an another Indian dish which can be had as a snack or can even be had as a filling breakfast.  

Tip: Indian cuisine is versatile. Simple techniques and and a marriage of various kinds of spices and flavors makes the Indian cuisine flexible and sapid. Indian women know very well to use the left overs and whip up delicious meals using them. One such dish where I usually use the leftover curries is Upma. If the left over curry is a dry dish, I often mix it in the preperation of the Upma which makes it even more delicious and healthier. And if the left over curry is thin (soupy) in consistency, then I use it to serve along with Upma.  

Upma – Semolina cake, served along with leftover Colocasia/Arvi in a tangy sauce

Upma is comfort food for me. It is a filling healthy breakfast to start a new day, quite easy to prepare and gets prepared swiftly. Upma Rawa or Semolina or Sooji is available at many Indian stores very easily.

Serves – 4

Upma – Semolina cake

Ingredients:

• Semolina/Sooji/Upma Rawa - 1 1/2 cups
• Canola oil - 3 tbsp
• Black Mustard seeds – 2 tsp
• Whole dried red chilli – 1 
• Small Green chillies – 4, finely chopped
• Fresh grated ginger – 1 tbsp
• Fresh or dried Curry leaves – 10
• Urad Dal – 1 tsp
• Moong Dal – 1 tsp
• Turmeric – 1/2 tsp
• Yellow Onion – 2, large, finely chopped
• Salt – 2 tsp or to taste
• Water/Chicken or Lamb Stock - 3 1/2 cups
• Lemon juice – 3 tbsp
• Cilantro – 1/2 cup, finely chopped
• Fried Cashewnuts – 1/2 cup, chopped

Method:

• In a non-stick saucepan at medium heat, pour oil and as soon as it gets warm, throw in the mustard seeds. Cover the saucepan with a splatter screen and as soon as the seeds begin to pop, add in the green and red chillies, dals, ginger, turmeric and curry leaves. Saute them for 3 minutes and later add the chopped onion and salt to it. Let the onions sweat out a little. Fry them all for about 5 minutes stirring it continually. Add the Upma Rawa and fry the whole mixture for 5-8 minutes more again stirring frequently (if you have any dry curry left-overs, you can add it too at this stage, read the notes above)
• Now pour the water/stock and mix throughly to that no lumps form. Reduce the heat to low and cover the saucepan. Let it cook for 3 minutes more. 
• Remove from heat and add lemon juice, cashewnuts and cilantro. Fluff and mix it all using a fork and spoon the mixture into whatever molds you like, press the mixture well. Invert them onto warm serving plates and serve them for a yummy breakfast. 

Suggested Accompaniments: I and my family enjoy it along with Lemon/Lime or Mango pickle prepared Indian style, or with any thin (soupy) leftover Curry/Saalan. I also love to savor it along with Khatti Dal. My Mother used to serve it us when I was a kid along with a handful of shallow fried groundnuts. 

This goes as an entry to the event, Click Yellow for Bri, being held this time as a Cancer Fundraiser by Jai and Bee for Briana Brownlow.

This also goes all the way to Raaga of The Singing Chef for the WBB#23 Express Breakfast Event she is holding this month.

Luv,
Mona

Rishte Ka Achaar

Home-Made Mango Pickles are my favorite. And among all the kinds, I realy love this pickle a lot. It is so simple to prepare, hot as a pickle should be and absolutely delicious.

The first time I had this pickle was at my Aunt’s-Khala’s house I fell in love with it the moment I had tasted it at her place. And used to have it like a curry along with Chawal or Parathas.

I love blog hopping, and a few days back, on Priya’s blog, I had seen this pickle, which reminded me so much of Rishte Ka Achaar that my mouth was watering, and I was so much craving for it, just like a pregnant lady would! Somedays ago, I had been to an Indian store where I saw some very young and large sized Raw Sour and Green Pickle Mangoes, and I quickly bought three of them, came home and prepared this pickle. I was so happy.

Rishte Ka Achaar – Mango Pickle

I do not have any idea why this pickle is named as ‘Rishte Ka Achaar’. I have no clue. But it is called so by everyone in my contacts, and even they do not have any idea about this. If anyone of you know why it is called so, please let me know. I will be very happy to come to know about it from my dearest Readers.

Try and get some very sour raw green mangoes for this pickle. And do not use the green mangoes for this pickle if they are not very sour.

Rishte Ka Achaar – Mango Pickle

Ingredients:

Raw Green Sour Pickle Mangoes – 3, large
Dry Roasted Black Cumin Seed Powder – 1 1/2 tbsp
Red Chilli Powder – 1 tbsp
Salt – 1 1/2 tbsp
Mustard Seeds – 2 tsp
Dry Red Chillies – 4
Turmeric – 1/3 tsp
Curry leaves (fresh) – 6
Green Chillies - as per your taste, chopped or slit (optional)
Canola oil – 3 tbsp

Method:

1. With a damp towel, wipe the raw green mangoes clean and dry them with a paper towel throughly. Throughly dry your hands and knife. Carefully, peel the skin, deseed them and cut into very small pieces.
2. In a flat glass container with a tight lid, put the cut raw mango pieces and add salt and turmeric and mix well. Cover the lid tightly and put the container aside for 24 hours in a cool dark place.
3. The next day, you will see that the mango pieces have released a lot of juice. In a pan on medium high heat, pour oil and add the mustard seeds, curry leaves and dry red chillies. As soon as they begin to pop, remove from heat. Let it cool completely. This is the tempering/baghaar.
4. After the baghaar has cooled off completely, pour it into the container with mango pieces, and also add red chilli powder, black cumin seeds powder and green chillies, if using, and mix well. Adjust the salt and red chilli powder according to your tastes. The Achaar is ready. You can now relish upon it.

Store it in a glass jar with an air tight lid. It keeps very weel if kept away from water. Always use a dry spoon when you have it and keep it covered and refrigerated.

Tip: After you have cut the mango into small pieces and deseeded it, do not throw away the seed, use it in Khatti Dal instead of using the tamaring or lemon as the souring agent. It makes your Dal khatti/sour and gives a very good flavor to it.

Luv,
Mona

Khatti Machli

Recently my hubby bought home some fresh Mackerel fish as he knows I love Seafood. I was wondering what to do with them. I browsed through many blogs and recipes searching for a recipe but i was unable to. So, yesterday my taste buds were very ready to have to some fish, and these fish were tempting me a lot. So i thought of whipping up a curry with whatever i wish and having the fish somehow for lunch yesterday. And believe me it was one yummy meal.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce 

I had it along with Khichdi and my family members loved the combination. The sourness of the gravy with tomatoes and tamarind gave a very good flavour to the fish. You can even have it along with Basmati Chawal or Naan ki Roti. 

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce 

Serves : 3 

Ingredients:

• Fresh Mackerel – cut into big pieces (or) you can use any fish you like, like Salmon, or King fish, or Snapper
• Olive Oil – 2 tbsp 
• Yellow Onion – 1, small, roughly chopped
• Red Ripe Tomato – 1, cut into quarters
• Tamarind concentrate - 2-3 tbsp
• Red Chilli Powder – 1 1/3 tsp
• Curry leaves/Karyapaar (fresh) - 8
• Black Mustard seeds – 1 1/2 tsp
• Salt – 1 tsp
• Turmeric/Haldi – 1/3 tsp
• Dry Roasted CorianderSeeds – 1 tsp
• Dry Roasted Cumin seeds – 1 tsp 

Method:

• Pour 2 tsp oil into a non stick heavy bottomed pan at medium heat. When the oil is warm enough add chopped onion, and stir fry it till lightly browned.
• In a blender container add the fried onion with oil, tomato and tamarind. Blend till its a smooth paste. You add little water to aid in blending.
• Add the remaining oil to the pan and as soon as it gets warm, throw in some curry leaves and mustard seeds. As they start to splutter, add the mixture from the blender container and let it cook for 2-3 minutes on medium heat. Throw in the salt, red chilli powder, turmeric, coriander seeds, and cumin seeds. Also pour in half a cup of water and mix well.
• Add the Mackerel pieces into the cooking gravy and close the lid. Let it cook for 3 minutes. Open the lib and gently turn the pieces. Again close the lib and let it cook for 3 more minutes. Serve warm.

Suggested Accompaniments: Basmati Chawal or Naan ki Roti.

Luv,
Mona

Rajma Pulao

Pulao and Khorma is one combination i love to have. And this particualar combination of Rajma Pulao with Vegetable Khorma is my favourite. Try it once and you will love it.

I had prepared it for dinner yesterday night after having Cabbage Pakodas for iftaar. I will be posting the recipe for the pakodas soon. During this month i havent got much time to post. Only two days more, and Ramadhan, the holy month will go away, and we will have to wait for an another year to for this auspicious month to again arrive. Eid, our festival, which we celebrate at the end of Ramadhan might be on this Saturday. On Eid we usually prepare dishes like ‘Nihari‘, ‘Biryani’, ‘Chole’ and ‘Sheer Kurma’, a sweet dish which we muslims especially prepare on Eid of Ramadhan which is called as Eid-Ul-Fitr.

On Eid, we get up early, and the men go to mosque and offer the Eid Prayers, and the women offer their prayers for Eid at home. We then greet our relatives and spend the day together with our loved ones. We celebrate Eid for the three days after Ramadhan. Back in India, we used to have a grand celebration on Eid, with our relatives visiting and greeting each other, the whole day. And like they say, ‘Pardes’, I’m away from my parents. I’m gonna miss my all relatives and my Dearest Parents, like always!

 

Rajma Pulao – Red Kidney Beans and Rice Casserole 

One of my friend had once invited me and she served Rajma Pulao. I had loved it and that day,. i decided someday i will try to prepare that dish in my own way. So, yesterday, i was all set and we had Rajma Pulao with Vegetable Kurma, and Oh my God, it was one yummy dinner which we enjoyed a lot. It didnt take a lot of time and i was very happy over my own successful experiment of preparing my version of Rajma Pulao. Here’s the recipe : 

Rajma Pulao – Red Kidney Beans and Rice Casserole 

Ingredients:

• Long Grained Basmati Rice – 2 cups
• Salt – 1 tbsp
• Black Peppercorns – 4
• Green cardamom – 2
• Cinnamon – one 2 inch stick
• Cloves – 2
• Onion – 1, large, sliced thin
• Oil – 6 tbsp
• Sesame seeds – 2 tbsp
• Mustard seeds – 1 tsp
• Cashewnuts – 2 tbsp
• Green chillies – 2, sliced lengthwise
• Dried Red Chillies – 1
• Shredded/Grated Coconut – 2 tbsp
• Canned Red Kidney Beans – 1 Can

Method:

• Make a bouquet garni with black peppercorns, green cardamom, cinnamon and cloves.
• Boil five cups of water in a heavy bottomed bowl on stovetop and add the salt and the prepared bouquet garni to it. Once the water is boiling nicely, squeeze and remove the bouquet garni and add the rice and set the gas temp to 8 level.
• After 3-4 minutes, take some grains of rice in a spoon from the boiling water and test them if they are soft enough. Once they are just soft, drain the water and adjust the gas level now to 2, and put the bowl of rice onto the stovetop and cover well.
• Remove the bowl from heat after 2-3 minutes once the steam has nicely formed.
• Meanwhile open and put the red kidney beans in a colander and wash them well in a water bath, taking care that you do not break the beans into pieces.
• Pour 2 tbsp ghee/butter/oil into a pan and add the mustard seeds, sesame seeds, cashewnuts and green chillies and dried red chillies. Let them splutter up a bit. Then add the red kidney beans. Give it a careful stir and add this to the prepared rice.Mix it well with the rice
• Pour 4 tbsp of butter/oil/ghee in a heavy bottom pan and fry the onions till brown and crisp. Remove in a paper towel and garnish the rice with the fried onion and serve hot.

Delish Dahi-Wade..

Dahi means Yogurt, and Wade, or Wada (wada is a single deep fried lentil ball and wade or wadas is the plural of wada) are the deep fried lentil balls shaped differently according to the recipe in which you are adding them. Different kind of wade are added in different dishes. In this particular recipe the wada are shaped like little doughnuts and added to the Yogurt relish. Dahi-Wade are one of the most favourite snacks had by Indians. And Muslims in Hyderabad usually prepare it in Ramadhan for Iftaar, when they break the fast. It is delicious, and nutritious. And is rich in Calcium and Proteins.

My version of the Dahi-Wade is simple. I combined the recipes of my Mother and Mother In Law here. I go to the kitchen an hour before the Iftaar time, and prepare it so that they are just ready before the Iftaar time.

For the Yogurt Relish-

Ingredients:

Yogurt – 500 gms
Water – 1 1/2 cups
Salt – 1/4 tsp
Green Chilli paste – 1 tsp
Sugar – 1/2 tsp

Method:

-In a big bowl, pour in the yogurt, add salt, sugar, water, and green chilli paste.
-Whisk to mix the yogurt for 5 minutes till the mixture is well blended. Keep aside.

For the Wade-

Ingredients:

Urad Dal/Black Gram dal – 1 cup
Green chillies – 2, very finely chopped
Salt – 2 tsp
Water – to help grinding

Method:

-Wash and soak the dal in 2 glasses water overnight.
-Just before you plan to prepare the Dahi-Wade, drain the water from the dal and grind them along the salt and water.
-Add water drops, as little as possible at a time, just to assist in grinding the dal. The grinded mixture should be fairly thick in consistency as you will be shaping them into wadas.
-Pour the grinded mixture into a bowl. Add the chopped green chillies and mix well.
-Wet your palm with a few drops of oil or water and shape them into flat round discs, insert your finger into each disc and make a hole so that they look like doughnuts.
-Deep fry the wadas in hot oil until they are nicely golden brown in colour. Remove with a slotted spoon on a plate lined with paper towel. The wadas are ready.

To prepare the Dahi-Wade- 

 Ingredients:

Dry Red Whole Chillies – 2, broken in half, and seeds removed
Mustard seeds – 1/2 tsp
Turmeric powder/Haldi – 1/4 tsp
Canola Oil – 2 tbsp
Cilantro - 1 tbsp, finely chopped

Method:

-Soak the prepared wade in a bowl with water for 5 – 10 minutes.
-Now drain the water, and squeeze excess water from the wadas, carefully pressing them lightly between your palms. Transfer the soaked and squeezed wade into the earlier prepared yogurt relish. Arrange the wade in the yogurt relish so that each one is nicely dipped into it.
-Leave it to soak for again 10 minutes.
-Meanwhile in a small pan, pour the oil and add the remaining ingredients except the Coriander or Parsley leaves. Let them splutter. Pour this onto the Dahi-Wade all over.
-Also garnish with Cilantro, Serve immediately.

Some Tips:

• For this recipe the lentils are to be soaked before hand, preferably overnight, and grinded. People usually grind the lentils and store the mixture some time ahead of preparing the Dahi-Wade. Here, I suggest NEVER to do so, because I have learnt from my experience, that if you grind it beforehand and keep the mixture at room temperature or in the fridge and you fry the wada out of the mixture later on, they tend to absorb more oil, it becomes thirsty for oil. I have noticed it every time I tried to simplify my work and grind and keep the lentils, when I am free, to deep fry it later on. So I have stopped doing it since and grind it only just before I plan to fry and serve the Dahi-Wade. Or you can grind and deep fry the wadas then and there, ahead of time, and store the fried wadas in the freezer for upto 3 months in an air tight container. When you want to prepare the Dahi-Wade, you simply will have to soak the wadas in warm water for the specified time and then in the yoghurt relish.
• If you end up with many wadas, some people put all the wadas in the yoghurt relish even if they know they will all not be eaten up by your loved ones in home, which results in soggy Dahi-Wadas the next time you feel like having the left over Dahi-Wadas. Instead.. Count the number of people at home whom you are going to prepare and serve this dish, and the number of wade prepared. Do not soak all wade in water and then put them into the yoghurt, instead, only take two or three per head wade and dip them in water and then in yoghurt relish and store the remaining wadas in the freezer. The next time you want to have them, make the yoghurt relish again, and dip the wadas, now in warm water for the specified time, and then in the yoghurt relish. Also NEVER prepare the yoghurt relish before hand too as it turns sour. Always prepare everything fresh for best results and good taste.

Asha of Foodie’s Hope has requested me to send this recipe for RCI Karnataka Cuisine because she says this recipe is very similar to Mosaru vade, which they prepare in Karnataka, So, here’s my recipe Asha, all the way to you!

Luv,
Mona

Bhindi Ka Khatta Salan

Bhendi, or Okra, is one of my favourite vegetables. It is available very easily in the markets, mostly frozen here at my place, and I keep getting it from the market very often to cook it for everyone in my home. But, you should always be careful while buying fresh Okra. I always like to buy baby okra as they are tender. Larger pods are tough and fibrous, so look for brightly colored pods smaller than 3 inches (9cm) long, with smooth, unblemished skin and firm texture. Refrigerate okra in a plastic bag for up to three days. Wash okra just before using it.

Bhindi – Okra

Khatta salan means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this okra stew. This same base is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Aloo-Gosht ka Khatta shorba , Arvi-Gosht ka khatta shorba etc.

When boiled, it gives off a viscous substance that can add smooth thickness to stews or soups. It can be a bit difficult to cook as it sometimes is very slimy ! In this recipe, the sourness from tamatoes and tamarind helps while cooking to get rid of the sliminess. It is an excellent sourse of Vitamin C, Folate, and Magnesium. Enjoy. 

Serves – 6-8 people

Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy

Ingredients:

• Canola Oil - 8 tbsp
• Dried Red chillies – 4, broken in half, and seeds shaken out
• Black peppercorns – 1/4 tsp
• Fenugreek seeds/Methi daana- 1/2 tsp
• Yellow Onion – 3, medium, sliced
• Ginger Garlic paste – 1tsp
• Tomato paste – 2 tbsp
• Dry Dessicated Coconut - 4 tbsp
• Mustard seeds/Rai – 1/4 tsp
• Okra/Bhendi - 300 gms, washed, dried and slantly cut in to long strips (approx 6 cm each) with top and bottom removed
• Tamarind concentrate - 1 1/2 tbsp
• Salt – 2 tsp
• Red Chilli Powder – 1 tsp
• Green Chilli paste – 1 tsp

Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy

Method:

• Heat 4 tbsp oil a non-stick heavy bottom frying pan and fry the sliced onions till lightly browned. Add the ginger garlic paste and green chilli paste and sauté it along for a minute. To it add the tomato paste and mix well. Cover and cook for 3 minutes. Now add the dessicated cocunut and fry it along for about 8 minutes on medium heat till the whole mixture is brownish in colour. Remove from heat. Once cooled, grind the whole mixture adding a cup of water in a blender and reserve.
• Now in a kadhai/wok add another 2 tbsp of oil and stir fry the okra for a few minutes. Drain the okra and reserve.
• Wipe the frying pan with a paper towel and add remaining 2 tbsp of oil and add mustard seeds, peppercorns, and fenugreek seeds let them splutter. Then throw in the dried curry leaves and the dried red chillies. Immediately add the reserved onion paste and tamarind concentrate and stir well. Add 2-3 cups water (as per your wish, depending on the consistency you desire) and cover the lid. Let it cook on simmer till the oil has seperated. 
• Later add the fried okra and gently mix it in the gravy. Cover the lid and let it cook again for 5-8 minutes more. Serve hot.

Suggested Accompaniments: Naan / Afghani Roti / Basmati Chawal / Paratha

Luv,
Mona

Tamatar Ki Chutney

Tomato Chutney is one of among the many dishes that you can prepare and store in air-tight plastic food storage boxes in your refrigerator for days together. It has a very long life if used with care and can be had as a side dish along with many things.

Tomato chutney is spicy, tangy, and this is the reason it is complimentary to almost all other dishes as a side-dish. My Mom was an expert and she always made the perfect Tomato chutney. I have never tasted a Tomato chutney as tasty as hers. I remember one of my cousin sister who used to come to live with us when I was a kid. She used to lick her fingers endlessly after having that chutney and would appreciate my Mom for the culinary treasures she possessed. I’m proud I got to learn from her the procedures of some of her known dishes.

Fresh Ripe Tomatoes and Tamatar Ki Chutney – Tomato Chutney 

Its spicy, its tangy, its tasty, a perfect Indian Chutney. You can have this as a side dish or with any of your favourite Manchuria’s or snacks you love. Go ahead and try it out.

Tamatar Ki Chutney – Tomato Chutney

Serves : 6

Ingredients:

• Tomatoes (fresh) – 4, large, red and ripe, washed and diced
• Green chillies – 4, washed and slit
• Red chilli powder – 2 tsp
• Salt – 2 1/2 tsp
• Canola/Vegatable/Sunflower Oil – 2 tbsp
• Cumin seeds/Zeera - 1 tsp
• Black Mustard seeds/Rai – 1 tsp
• Garlic pods – 3, large, each cut into two
• Turmeric porder – 1/4 tsp
• Curry leaves (fresh) – 6 leaves

Method:

• In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, salt and and give it a nice stir. Cover and let it cook for about 5 minutes, stirring it occasionally, until the tomatoes are all mushy. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy.
• Meanwhile, pour oil in a pan at medium heat and as soon as its warm, throw in the black cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves and the cut garlic pods as well and stir for about 30 more seconds until the galic pods are slightly reddish in colour. (Be careful, it splatters a lot and the oil will be hot!). This is the baghaar, or the tempering. Remove from heat and keep aside.
• When the tomatoes are all cooked and pulpous, add the baghaar and mix well. Cook for 3-5 more minutes. Later, let cool, and serve.

Tip: You can store Tomato Chutney in an air tight glass jar in the refrigerator for almost a week. or freeze it in (microwavable) food storage boxes for months together. When you want to have it, just microwave it for a few seconds or if you do not have a microwave, leave it outside at room temperature for a few hours and its ready to serve.

Suggested Accompaniments: ChickenDum Biryani, Gosht Ki Biryani, Tarkaari Ki Biryani, Qubuli or Tahari(Minced Meat Rice)

Luv,
Mona