The credit for this recipe goes to my best friend – Smita Lonkar. One day as I was talking to her, she spoke of this recipe and how her family loves it whenever she makes it. Out of curiosity, I tried it at home and found it to be tangy as well as sweet and spicy to my tender taste buds. Well it turned out so yummy that before I could take the final picture, it was already finished off by my family. This is the second time I prepared and before it was gulped down by my eager family members, I took a picture of the final dish. Hope you enjoy it as much as we enjoyed it. Thanks Smita for the lovely appetizing dish.
- 5 medium tomatoes
- 5 fresh garlic cloves
- 2 tsp cumin seeds*
- 1 fist of curry leaves*
- 1 fist of mint leaves*
- 3 green chillies
- 1 tsp sugar
- 2-3 tbsp mustard oil
- salt to taste
1. Finely chop tomatoes, garlic and green chillies and keep it aside separately;
2. Heat oil in a pan and add cumin seed. After it splutters add garlic and fry for a minute;
3. Now add curry leaves and stir it in the mixture;
4. Add green chilly and saute it for a minute;
5. Now add tomato and salt to taste and crushed or finely cut mint. Allow the tomatoes to melt on slow fire for about 10-15 minutes or till the tomatoes have melted. Stir in between to ensure the mixture has not stuck to the bottom of the pan.
6. Once the tomatoes have melted, add sugar and stir well.
7. Remove from fire and using a hand mixer grind the mixture coarsely. You can also use a mixer grinder but do not add water while grinding otherwise the taste will change and the sauce will be liquidy.
Enjoy with rice or dosas (rice crepes) or chapattis (flat bread). The last time I serve it with Saffron rice – see link below for saffron rice
- You can also use fennel seed (aniseed) instead of cumin seed.
- You can use either fresh or dried curry leaves and mint leaves. I used dried ones.