Tuesday, 3 June 2014

Tomato Thokku

Tomatoes are as juicy as they are beautiful. This richly coloured fruit has so much flavour. An recipe with rich tomatoes that comes very handy on busy days is this. My mom used to make this for chappathi when we travel. We used to pack this in foil boxes and it just looks like restaurant packed food. It tastes even more tasty while eating with family in travel. 

I am very excited as I just booked my tickets to my sweet home. Going on a week's stay, my bro also on his college vacation so we are planning trips...!! The best part will be tasting my mom's food and our restaurant food. I am sure, I will gain at-least a kg when I am back. I am definitely gonna come back ranting about my weight gain and poor hubby has to keep hearing the same over and over again. :P :P Cant help Mr.K:) 

TOMATO THOKKU
Recipe Category: South Indian
Preparation Time:  5 mins Cooking Time: 20 mins Serves: 2
Adapted from: Moms cookbook
Ingredients:
Gingelly Oil 3 tbsp
Fennel Seeds 1 tsp
Small Onion 1 Cup finely chopped
Green Chilli 2 (finely sliced)
Red Chilli 1
Salt As Required
Turmeric Powder 1 tsp
Aspfoetida 1/2 tsp
Chilli Powder 1 tbsp
Tomatoes                            4 roughly chopped, deseeded

Method:
  1. In a kadai, add gingelly oil, then fennel seeds, red chilli, green chilli, chopped small onion and saute well. Add required salt.                                                                                                                        

  2. Add chopped tomatoes and saute till it  reduces nicely and oil starts coming out. Then add turmeric powder, chilli powder, asofoetida and saute for 5 mins in medium flame or till the raw smell goes away.                                                                                                                                                
Notes:
  • You can replace gingelly oil with regular cooking oil. But gingelly oil is best.
  • Select ripened tomatoes for the recipe. 

2 comments:

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