Jowar Roti with Hyderabadi Tamatar ka Kut

Ingredients

• 2 tbsp Peanuts (raw, unsalted)
• 2 tbsp White Sesame Seeds
• 2 tbsp Desiccated Coconut (unsweetened)
• 500 g Tomatoes (ripe, finely chopped (about 4-5 medium))
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 12 leaves Curry Leaves
• 2 whole Dried Red Chilies (broken in half)
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 tsp Jaggery (grated, or substitute with sugar)
• 1.5 cup Water (use hot water for best results)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Spice Paste

   • In a dry pan over low-medium heat, dry roast the peanuts for 3-4 minutes until they are fragrant and lightly browned.
   • Add the sesame seeds and continue to roast for another minute until they start to pop.
   • Add the desiccated coconut and roast for 30 seconds more, stirring constantly to prevent burning.
   • Remove the mixture from the heat and allow it to cool completely.
   • Once cooled, transfer the roasted ingredients to a grinder. Add 1/4 cup of water and blend to a smooth, thick paste. Set aside.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until aromatic.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.