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A delightful sweet and tangy tomato relish from Odisha, spiced with panch phoron and sweetened with jaggery. This classic Odia side dish, known as 'khata', pairs perfectly with dal, rice, and everything in between.
For 4 servings
Prepare the Tempering (Tadka)
Cook the Tomatoes
Simmer and Thicken the Khata
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A delightful sweet and tangy tomato relish from Odisha, spiced with panch phoron and sweetened with jaggery. This classic Odia side dish, known as 'khata', pairs perfectly with dal, rice, and everything in between.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 219.82 calories per serving with 2.24g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
Add 1 teaspoon of tamarind paste along with the jaggery for a more complex sweet and sour flavor profile.
Incorporate a handful of raisins or dried cranberries along with the dates to add another layer of texture and sweetness.
Sauté small cubes of pumpkin (kakharu) or raw papaya (kancha amrutabhanda) in the tempering before adding the tomatoes for a more substantial khata.
If jaggery is unavailable, you can use an equal amount of brown sugar or regular white sugar. Note that this will slightly alter the traditional flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall health.
The spices used, such as ginger, cumin, and hing (asafoetida), are traditionally known in Ayurveda to stimulate digestive enzymes, reduce bloating, and improve gut health.
Both turmeric (containing curcumin) and ginger possess potent anti-inflammatory compounds that can help reduce inflammation in the body and may alleviate symptoms of certain chronic conditions.
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar, offering a slightly more nutritious way to sweeten the dish.
Panch Phoron is an essential whole spice blend from Eastern India, containing equal parts of mustard, cumin, fenugreek, nigella, and fennel seeds. It provides a unique, complex flavor that is key to this dish. If you cannot find it, you can approximate it by mixing equal parts of the five seeds, or at a minimum, use a combination of mustard seeds and cumin seeds.
You can store Tomato Khata in an airtight container in the refrigerator for up to one week. The flavors often meld and taste even better the next day.
Yes, it is relatively healthy as it's made from fresh tomatoes and beneficial spices. Tomatoes are rich in antioxidants like lycopene. However, it contains jaggery (a form of sugar), so it should be consumed in moderation, especially by individuals monitoring their sugar intake.
A single serving of Tomato Khata (approximately 1/4 cup) contains around 120-140 calories. The majority of the calories come from the oil, jaggery, and dates.
This recipe is naturally vegan and gluten-free as written. No modifications are needed.
If your khata seems too thin, simply continue to simmer it on low heat for a few more minutes until it reduces to your desired consistency. Keep in mind that it will thicken considerably as it cools.