"Incredible!" is what I call it. My entire family gets bowled over whenever I prepare this. It is best to serve it with plain food like Rice, Dal & Vegetables or any paranthas (flat breads).
Ingredients:
Cook the tomatoes one by one directly on the flame. You could use a tawa also however it is best cooked directly over the flame. The tomato skin will blacken & get burnt but you keep turning the tomato with the help of a tong so that all sides are cooked well. When it starts shrinking & getting softer take it off the flame. Likewise cook all the tomatoes. Now in the similar fashion cook the green chillies over the flame. Be careful because if it gets completely burnt then it will lose its taste. Just let it cook till it gets a little soggy.
The same way whole red chillies are to be cooked but it will release strong smell & smoke so please cover your nose & put on your exhaust fan. You only have to heat it to make chilli flakes. Now, use a mortar & pestle to pound the Whole red chillies, garlic & coriander leaves instead of grinding it in a mixer grinder. Remove the skin from the tomatoes & now add the green chillies & tomatoes into the mortar. Continue to pound till you achieve the required consistency. If you see a few lumps of tomatoes & chillies as well as few coriander leaves it is ok. It should not be completely ground else we could have used the mixer grinder isn't it?
Add a 4-5 drops of mustard oil if you like its taste & sprinkle salt as per taste.
Note:
1. You need not put any oil if you wish not to
2. The no. of chillies will completely depend on your liking
3. You can use a mixer grinder however the consistency & taste will vary
4. It is best served with plain food to add punch in the taste
Ingredients:
- Ripe Red Tomatoes - 6 Nos.
- Green Chillies - 6 Nos.
- Garlic - 10 to 15 cloves
- Coriander Leaves - Handful
- Whole Red Chillies - 2
- Mustard oil - few drops
- Salt - As per taste
Cook the tomatoes one by one directly on the flame. You could use a tawa also however it is best cooked directly over the flame. The tomato skin will blacken & get burnt but you keep turning the tomato with the help of a tong so that all sides are cooked well. When it starts shrinking & getting softer take it off the flame. Likewise cook all the tomatoes. Now in the similar fashion cook the green chillies over the flame. Be careful because if it gets completely burnt then it will lose its taste. Just let it cook till it gets a little soggy.
The same way whole red chillies are to be cooked but it will release strong smell & smoke so please cover your nose & put on your exhaust fan. You only have to heat it to make chilli flakes. Now, use a mortar & pestle to pound the Whole red chillies, garlic & coriander leaves instead of grinding it in a mixer grinder. Remove the skin from the tomatoes & now add the green chillies & tomatoes into the mortar. Continue to pound till you achieve the required consistency. If you see a few lumps of tomatoes & chillies as well as few coriander leaves it is ok. It should not be completely ground else we could have used the mixer grinder isn't it?Add a 4-5 drops of mustard oil if you like its taste & sprinkle salt as per taste.
Note:
1. You need not put any oil if you wish not to
2. The no. of chillies will completely depend on your liking
3. You can use a mixer grinder however the consistency & taste will vary
4. It is best served with plain food to add punch in the taste
ok where is the picture??/ Awesome method of directly taking out all the flavour by fire roasting...Would have loved to see a click and drool!!!
ReplyDeleteShobha
Hey Shobha,
ReplyDeleteYeah being new to food blogging I am still struggling to take out time for a pictorial representation. Took a few pics this weekend & for this one too you will have it here pretty soon. And, I am happy that you liked it.
Kindly bear with me keep posting your comments.
Revathy