Tomato Pachadi

Method

1. 1

   Roast tomatoes: Place 3-4 large ripe tomatoes directly over a gas flame and roast turning with tongs until the skin chars all over — about 5-6 minutes. This adds a smoky flavour.

2. 2

   Peel roasted tomatoes: Cool and peel off all the charred skin. The flesh should be soft and slightly smoky.

3. 3

   Dry roast spices: Dry roast 1 tbsp chana dal, 2-3 dried red chillies and 1 tsp cumin seeds until golden. Cool.

4. 4

   Fry shallots and garlic: Heat 1 tbsp oil. Fry 5 shallots and 4 garlic cloves until golden. Cool.

5. 5

   Blend: Add roasted tomato flesh, fried spices, fried shallots and garlic, salt to a blender. Blend to a coarse paste.

6. 6

   Taste: Tomato pachadi should have a smoky, tangy depth from the roasted tomatoes.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves.

8. 8

   Pour tempering: Pour sizzling tempering over the pachadi. Mix well.

9. 9

   Adjust: Taste and add salt. If too sour add a pinch of sugar.

10. 10

    Serve: Tomato pachadi should be deep red with a smoky complexity. Serve with rice or as a dip.