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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
Roast Tomatoes and Garlic
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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.
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 72.99 calories per serving with 1.82g of protein, it's a beginner-friendly recipe perfect for side_dish or condiment.
Combine and Serve
Add one roasted and mashed brinjal (eggplant) along with the tomatoes to make a 'Baigana Tomato Poda'.
For extra heat and a different flavor profile, add a roasted dry red chili along with the green chilies.
Add a squeeze of fresh lime or lemon juice at the end for an extra tangy kick.
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.
Garlic and onions contain compounds like allicin, which have strong antibacterial and antiviral properties, helping to strengthen the immune system.
Raw mustard oil contains omega-3 fatty acids, and garlic has anti-inflammatory compounds that can help reduce inflammation in the body.
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.
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.
One serving of Tomato Poda (about 1/4 cup or 130g) contains approximately 50-60 calories, making it a light and healthy side dish.
Yes. You can roast the tomatoes and garlic in an oven under the broiler setting. Place them on a baking sheet and broil on high, turning every few minutes until the skin is charred all over. You can also use an air fryer at a high temperature (around 200°C or 400°F) for 10-12 minutes.
Traditionally, Tomato Poda is served as a side dish with Pakhala (fermented rice water), a staple in Odisha. It also pairs wonderfully with hot steamed rice and dal, or as a relish with roti or paratha.
It is best consumed fresh on the day it is made, as the raw onions can become strong in flavor. However, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours.