Tamatar Chokha

1. 1

   Step 1

   • a.Roast the Tomatoes
   • b.Wash and thoroughly dry the tomatoes. You can lightly grease them with a few drops of oil to help the skin blister.
   • c.Using a pair of tongs, place the tomatoes directly on a medium gas flame. Roast for 10-12 minutes, turning them every couple of minutes, until the skin is completely charred and blistered, and the flesh is soft and pulpy.
   • d.Alternatively, you can roast them under a broiler in an oven. Place them on a baking sheet and broil on high for 15-20 minutes, turning them halfway through.
   • e.Once roasted, transfer the tomatoes to a plate and let them cool for 5-10 minutes until they are safe to handle.
2. 2

   Step 2

   • a.Prepare the Chokha Base
   • b.Once the tomatoes have cooled, gently peel off the charred skin. The skin should slide off easily. Discard the skin.
   • c.Place the peeled tomatoes in a mixing bowl. Using a fork, potato masher, or clean hands, mash them into a coarse, chunky pulp. Avoid making a smooth puree; the texture is key.
3. 3

   Step 3

   • a.Combine and Flavor
   • b.To the mashed tomatoes, add the finely chopped red onion, green chilies, minced garlic, and minced ginger.
   • c.Pour in the raw mustard oil and add the salt. The pungent aroma of the mustard oil is characteristic of this dish.
   • d.Add the freshly chopped coriander leaves.
   • e.Mix all the ingredients thoroughly until everything is well combined.
4. 4

   Step 4

   • a.Rest and Serve
   • b.Let the Tamatar Chokha rest for at least 10-15 minutes. This allows the raw flavors of the onion, garlic, and mustard oil to meld with the smoky tomatoes.
   • c.Taste and adjust salt or chili if needed. Serve at room temperature as a classic accompaniment to Litti, Sattu Paratha, or a simple meal of dal and rice.

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