Recipe credit: Darshana Muzumdar
Serves 4-6 people as a part of an Indian meal.
- ½ kg ripe tomatoes (5-6 large tomatoes)
- 3 large onions
- 4-6 red chillies (fewer if you prefer less spicy food)
- ⅓ cup of fresh coconut, grated or scraped
- 1 inch ball of jaggery
- ½ tsp turmeric powder
- 2 tbsp coconut or groundnut oil
- Salt to taste
Chop the onions fine. Wash and cut the tomatoes into 8 pieces. Heat the oil in a thick bottom steel pot and fry the chopped onions till golden brown. Add the tomato pieces, jaggery, and salt and steam cook on a low flame till the tomatoes are tender. Grind the grated coconut, red chillies and turmeric powder finely. Add this to the tomato and onions. Cook till it comes to a boil and then turn off the heat. Use less jaggery and a little tamarind paste if you prefer it to be less sweet and more sour. Serve hot with rotis or jowar bhakris. A little water can be added if it’s to be served with rice. This can also be served as an accompaniment.
For the Whole-Food Plant-Based (WFPB) version:
Do not use any oil. Put the chopped onion in the thick bottom steel pot, add a little salt, and mix it well. Rest it for a few minutes for it to release moisture. Fry it till it’s translucent or golden brown adding a little water if it starts burning. Alternatively, add a little water to the chopped onions and pressure cook it for one whistle. Use the water to grind the grated coconut.
Use 2 tablespoons or more of date paste instead of the jaggery.
Replace refined salt with rock salt.