Serves Makes 2 cups
1 ½ pounds ripe tomatoes, about 4-5
1 tbsp. oil
1 tsp. cumin seeds
1 tbsp. black or brown mustard seeds
1 fresh hot red chili, minced
1 tbsp. garlic, minced
1 tbsp. ginger, minced
1 tsp. coriander
2 tbsp. lime juice
2 tbsp. cilantro, sliced
1 tsp. kosher salt, or to taste
1 tbsp. oil
5 cloves garlic, thinly sliced
2 tbsp. chopped green onions
Preheat oven to 425 F
Cut tomatoes in half and place cut side down on cookie sheet. Brush lightly with olive oil and roast in the oven for 30 minutes, or until skin is charred.
Remove charred skin and reserve flesh in a bowl. My tomatoes were completely soft and all that was required to break them down was to crush them with my hands. If yours are still a bit too firm, you may want to chop fine with a knife or buzz in the food processor.
In a sauté pan, heat oil. Add cumin and mustard seeds, fry for 30 seconds. Add minced chiles, garlic, and ginger and fry for another minute. Stir these spices into the crushed tomatoes, along with the coriander, lime juice, cilantro and salt. Mix well and rest for at least two hours before serving.
For garnish, in a non-stick pan, heat one tablespoon of oil and sauté slices of garlic until light brown. Pour the garlic-oil mixture and chopped green onion over tomato mixture just before serving.
Adapted from and photo credit: http://whatscookinginyourworld.blogspot.com/2011/04/day-122-nepal-eggplant-bhutuwa-with.html
Notes and Instructions