Bagara Khana, Tamate ka Kut and Roasted Papad

Ingredients

• 0.25 cup Peanuts (raw and unsalted)
• 2 tbsp Sesame Seeds (white sesame seeds)
• 600 g Tomatoes (about 5-6 medium, pureed)
• 1 pcs Onion (large, finely chopped)
• 3 tbsp Vegetable Oil
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10 pcs Curry Leaves (fresh)
• 2 pcs Dried Red Chili (broken in half)
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (use hot water for best results)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Roast and Grind the Nut Paste

   • In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
   • Add the sesame seeds and continue to roast for another 1-2 minutes until they start to pop. Be careful not to burn them.
   • Remove the mixture from the heat and allow it to cool completely.
   • Transfer the cooled peanuts and sesame seeds to a grinder. Grind to a fine powder, then add 3-4 tablespoons of water to form a smooth, thick paste. Set aside.
2. 2

   Prepare the Tadka and Sauté Onions

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
   • Add the broken dried red chilies and fresh curry leaves. Sauté for 15-20 seconds until fragrant.
   • Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
3. 3

   Cook the Tomato Masala

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.