Dim Pauruti with Tomato Ketchup

Coat and Fry the Bread

• Place a non-stick skillet or tawa over medium heat. Add 1 tablespoon of mustard oil and let it heat up.
• Take one slice of bread and dip it into the egg batter. Let it soak for 5-10 seconds on each side, ensuring it's fully coated but not overly saturated.
• Gently press the bread into the batter to help the chopped onions and chilies adhere to the surface.
• Carefully lift the coated bread slice and place it on the hot pan.
• Cook for 2-3 minutes on the first side, until the bottom is golden brown and crisp.
• Flip the slice carefully and cook for another 2-3 minutes on the other side until the egg is fully cooked through and the bread is golden.
• Remove the cooked Dim Pauruti and place it on a plate.

Repeat and Serve

• Repeat the process for the remaining bread slices, adding more oil to the pan as needed for each batch.
• Serve the Dim Pauruti immediately while hot and crisp.
• It pairs wonderfully with tomato ketchup, chili sauce, or a simple side salad.

Simmer and Thicken (25 minutes)

• Return the strained tomato puree to the pot and place it over medium-low heat.
• Stir in the sugar, white vinegar, Kashmiri red chilli powder, garam masala, and the remaining 1/2 teaspoon of salt.
• Bring the mixture to a gentle simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom. Be cautious as the thick sauce may splutter.
• To check for doneness, place a small spoonful on a cold plate. It should hold its shape and not have a watery ring form around the edge.

Cool and Store

• Once thickened to your liking, remove the pot from the heat and let the ketchup cool completely to room temperature. It will thicken further as it cools.
• While it cools, sterilize a glass bottle or jar by boiling it in water for 10 minutes or running it through a hot dishwasher cycle. Ensure it is completely dry.
• Pour the cooled ketchup into the sterilized, airtight container. Store in the refrigerator for up to 4 weeks.