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When life gives you tomatoes…

03 Mar

A basketful of tomatoes that was sitting on my counter-top for a while. Tired of the typical dishes with tomato, I wanted to try something that I have not with tomato. This unassuming vegetable, which serves as the base for most of Indian dishes hardly takes the center-stage. Au contraire, Tomato Bhartha is all about tomato and just tomato. The sour and sweet taste of tomato is unmistakable and if you like tomatoes, you will fall in love with this simple yet satisfying dish.


Boil a cup of corn with a pinch of turmeric and 1/2 tsp of salt with little water till the corns are semi-cooked. You can skip this step if you are using frozen corn.

Saute a chopped onion and 1/2″ ginger with a tsp of cumin seeds in oil and a tsp of coriander powder, chilli powder and garam masala and continue cooking.

Add about 6 medium-sized, roughly chopped tomatoes and let it cook, mashing every once in a while. Add the semi-cooked corn to ths mixture and continue cooking.

Add a tsp of peanut butter with roughly ground poppy seeds (alternatively, you can roast some fresh peanuts and grind it with poppy seeds). Let it simmer for about 5 – 10 mins.

So, when life gave me tomatoes, I made tomato bhartha. What about you?

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3 Comments

Posted by on March 3, 2010 in Cooking, Desi

 

Tags: , , , , , , ,

3 responses to “When life gives you tomatoes…

  1. shy

    March 9, 2010 at 2:56 PM

    this really seems cool and easy. and I can use the peanut butter still sitting in the pantry!

    loved the ttile and the last line…

    Oh yeah – I was thinking of you and the email conversation when I wrote this down, a good recipe to use up stuff sitting in your pantry.

     
  2. Suman

    March 9, 2010 at 11:35 PM

    Interesting twist Akay. Will try it some time.

    When life gives me tomatoes, I make tomato kurma 🙂 Here’s the recipe.

    Season mustard seeds, and urad dhal
    Throw in some chopped onions and green chillies
    Cook till translucent and add half a teaspoon of sugar
    Now add chopped tomatoes, and a teaspoon of sambar podi.
    While the tomato cooks, grind 3-4 teaspoons of potukadalai and 2-3 teaspoon of coconut to a water consistency (not too watery).
    Add the ground mixture to tomatoes once they are cooked (pulpy consistency), and let boil for a minute or so. Turn off the stove and as the kurma cools, the gravy will thicken.

    It’s very yum… goes well with dosai, chapathis or pooris.

    When life gives mom tomotoes, she makes the bestest tomato thokku in the world… they are out of world. Will post it on my blog.

    <wow – this sounds really good, going to try this one for sure. Of course, amma used to make tomato thokku too and they were really good. – A-kay

     
  3. Rati

    March 11, 2010 at 2:51 PM

    Oh this sounds easy and yummy. Just one thing do we have to caramelize the onions or just lightly saute it?

    Do caramelize the onions – let me know how it comes out. – A-kay

     

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