Tamatar Ka Cut
I hope my friend Asha forgives me for sharing this online ! This is one of my favorite tomato preparations ,can be eaten with just about anything or on its own too . Make it in large quantities and freeze in batches if need be .
2 1/2 Kg's Tomatoes
1 heaped Teaspoon Jeera.
2 Teaspoons Kalonji .
20 Green Chilies ( make a slit )
8-10 Dried Red Chilies .
Fistful Curry Leaves (torn)
200 Grams Ghee .
Keep a iced water bath read , meanwhile in boiling water add the tomatoes . Boil for 2-3 minutes till the skin begins to change its look and texture and then plunge them into the iced water bath . The skin will begin to shrivel and you strain the tomatoes and peel off the skin which you don't use here but can use in other cooking . Chop the blanched tomatoes in a thali so that the juices aren't lost .
In a very hot wok heat ghee . When done add the jeera and kilonji . They will crackle in 30 seconds or so , thats when you add the curry leaves first and then the 2 types of chilies . Give it all a stir and add salt and the chopped tomatoes including the juices.
Cook covered over low heat till you end up with a thick mass ( 30 minutes or so ) . I prefer my tamatat ka cut to be lumpy , however have mostly had it as a thick paste in which case you keep mashing it every now and then while stirring it. Simple divine !