Tomato Poda
A smoky, rustic relish from Odisha made by charring tomatoes and garlic over an open flame. Mashed with raw onions, chilies, and pungent mustard oil, it's a perfect side for rice or pakhala.
For 4 servings
3 steps. 10 minutes total.
- 1
Step 1
- a.Roast Tomatoes and Garlic
- b.Wash and thoroughly dry the tomatoes.
- c.Place a wire rack (papad jali) directly over a medium flame on a gas stove.
- d.Arrange the tomatoes and unpeeled garlic cloves on the rack.
- e.Roast for 8-10 minutes, turning them periodically with tongs. The tomato skin should be completely blackened and blistered, and the flesh should feel soft and pulpy.
- f.The garlic will roast faster, in about 3-4 minutes. Remove it once its skin is charred and it feels soft.
- g.Transfer the roasted tomatoes and garlic to a bowl and cover it for 5 minutes. The trapped steam will make them easier to peel.
- 2
Step 2
- a.Peel and Mash
- b.Once cool enough to handle, gently peel off the charred skin from the tomatoes and garlic. Discard the skins.
- c.Place the peeled tomato and garlic pulp in a mixing bowl.
- d.Using a fork or your hands, mash them together into a coarse, rustic mixture. Avoid making it a smooth paste to retain texture.
- 3
Step 3
- a.Combine and Serve
- b.Add the finely chopped onion, green chilies, and coriander leaves to the mashed tomato mixture.
- c.Pour in the raw mustard oil and sprinkle with salt.
- d.Mix everything thoroughly until well combined.
- e.Taste and adjust the salt or green chilies according to your preference.
- f.Serve immediately with steamed rice, pakhala (fermented rice), or roti for the best flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic smoky flavor, roast the tomatoes over a charcoal fire if possible.
- 2Use ripe, juicy, country-style (desi) tomatoes for a superior sweet and tangy taste.
- 3The pungent flavor of raw mustard oil is the soul of this dish. Do not substitute it with other oils.
- 4Mashing with clean hands gives the best rustic texture, but a fork or potato masher works well too.
- 5If you don't have a gas stove, you can roast the tomatoes under an oven broiler on high heat, turning until charred on all sides.
- 6Serve it fresh, as the raw onions can lose their crunch and become pungent over time.
Adapt it for your goals.
Ingredient Addition
Add one roasted and mashed brinjal (eggplant) along with the tomatoes to make a 'Baigana Tomato Poda'.
Spice LevelSpice Level
For extra heat and a different flavor profile, add a roasted dry red chili along with the green chilies.
GarnishGarnish
Add a squeeze of fresh lime or lemon juice at the end for an extra tangy kick.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. The roasting process actually increases the bioavailability of lycopene.
Boosts Immunity
Garlic and onions contain compounds like allicin, which have strong antibacterial and antiviral properties, helping to strengthen the immune system.
Anti-inflammatory Properties
Raw mustard oil contains omega-3 fatty acids, and garlic has anti-inflammatory compounds that can help reduce inflammation in the body.
Heart Healthy
This dish is low in saturated fat and cholesterol. The components like garlic and tomatoes are known to support cardiovascular health by helping to manage blood pressure and cholesterol levels.
Frequently asked questions
Yes, Tomato Poda is very healthy. It's low in calories and fat, made with fresh vegetables, and requires minimal oil. The roasting process enhances the availability of lycopene in tomatoes, a powerful antioxidant. Garlic and mustard oil also offer numerous health benefits.