Steamed Basmati Rice, Tomato Chokha and Masala Omelette

Ingredients

• 4 large Tomato (ripe and firm)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic Cloves (finely minced)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (use cold-pressed for authentic pungent flavor)
• 3 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the Tomatoes

   • Wash and thoroughly dry the tomatoes.
   • Place a wire rack (roti jali) over a medium-high gas flame. Place the tomatoes on the rack.
   • Roast for 12-15 minutes, turning them every few minutes with a pair of tongs, until the skin is completely charred and blistered, and the tomatoes are very soft and pulpy inside.
2. 2

   Cool and Peel

   • Carefully remove the hot tomatoes from the flame and place them on a plate.
   • Let them cool for 5-7 minutes, or until they are cool enough to handle.
   • Gently peel off the blackened skin. It should slide off easily. Discard the skin but retain any juices released by the tomatoes.
3. 3

   Mash and Combine

   • Transfer the peeled tomatoes and their juices to a mixing bowl.
   • Using a fork or a potato masher, mash the tomatoes into a coarse, chunky pulp. Avoid using a blender to maintain the rustic texture.
   • Add the finely chopped onion, minced garlic, green chilies, and chopped coriander leaves to the bowl.
4. 4

   Season and Serve

   • Pour the mustard oil over the mixture and add salt to taste.
   • Mix everything together thoroughly until well combined.
   • Let the chokha rest for at least 10 minutes to allow the flavors to meld together.
   • Serve at room temperature with litti, sattu paratha, or as a side with dal and rice.

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4