Golbhenda Ko Pakaeko Achaar (Tomato relish) recipe
ingredients
500 g (1.1 lb) Tomatoes, ripe, cut into 8 pieces
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu, optional
2 Dry red chillies (sookhi lal mirch), halved, deseeded
2 tsp (6 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), julienned
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds, dry roasted, powdered
1/4 tsp Red chilli powder
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu, optional
2 Dry red chillies (sookhi lal mirch), halved, deseeded
2 tsp (6 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), julienned
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds, dry roasted, powdered
1/4 tsp Red chilli powder
method
1. Heat the oil in a flat utensil. When it is smoking hot, lower heat and temper with fenugreek seeds, jimmu, and dry red chillies.
2. When the chillies turn brown, add garlic. After a while, add ginger. Once the garlic browns a little, add tomatoes, turmeric powder, and salt. Cook on high heat, stirring continuously, till the liquid gets absorbed.
3. Add cumin seeds and red chilli powder. Stir occasionally and cook till the liquid dries and the oil separates.
4. Transfer to a dish and allow it to cool. This can be refrigerated for up to one week.
2. When the chillies turn brown, add garlic. After a while, add ginger. Once the garlic browns a little, add tomatoes, turmeric powder, and salt. Cook on high heat, stirring continuously, till the liquid gets absorbed.
3. Add cumin seeds and red chilli powder. Stir occasionally and cook till the liquid dries and the oil separates.
4. Transfer to a dish and allow it to cool. This can be refrigerated for up to one week.
serving amount
serves: 2 - 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
