Tomato Pachadi

Ingredients

• - 1 cup ripe tomatoes
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

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. Peel roasted tomatoes: Cool and peel off all the charred skin. The flesh should be soft and slightly smoky.
3. Dry roast spices: Dry roast 1 tbsp chana dal, 2-3 dried red chillies and 1 tsp cumin seeds until golden. Cool.
4. Fry shallots and garlic: Heat 1 tbsp oil. Fry 5 shallots and 4 garlic cloves until golden. Cool.
5. Blend: Add roasted tomato flesh, fried spices, fried shallots and garlic, salt to a blender. Blend to a coarse paste.
6. Taste: Tomato pachadi should have a smoky, tangy depth from the roasted tomatoes.
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. Pour tempering: Pour sizzling tempering over the pachadi. Mix well.
9. Adjust: Taste and add salt. If too sour add a pinch of sugar.
10. Serve: Tomato pachadi should be deep red with a smoky complexity. Serve with rice or as a dip.