Tomato Poda
Fire-roasted tomatoes mashed with garlic, green chili, and mustard oil make this rustic Odia side bright, smoky, and deeply flavorful. It comes together quickly and pairs beautifully with rice, dal, or simple home-style meals.
For 4 servings
- prep
Get the vegetables ready.
Wash the tomatoes. Peel the garlic and slit the green chilies so they roast evenly. Keep the chopped onion, coriander leaves, mustard oil, and salt ready for mixing.
- roast · ~12 min
Roast the tomatoes, garlic, and chilies.
1.Place the tomatoes directly over medium flame or on a hot tawa.2.Roast, turning often, until the skins are charred and the tomatoes turn soft and collapsed, about 8 to 10 minutes.3.Roast the garlic cloves and green chilies alongside until lightly blistered and fragrant, about 2 to 3 minutes.4.Transfer everything to a plate and cool just enough to handle.TIPRoast on medium heat so the tomatoes soften fully inside before the skins burn too much. - prep
Peel and mash the roasted vegetables.
Peel off the loose charred skins from the tomatoes. Mash the roasted tomatoes, garlic, and green chilies together in a bowl until coarse and juicy.
- mix
Mix in the remaining ingredients.
Add the chopped onion, coriander leaves, mustard oil, and salt to the mashed mixture. Mix well until the oil lightly coats everything and the flavors come together.
- serve
Serve the tomato poda fresh.
Spoon into small bowls and serve with steamed rice or as a smoky side with a simple Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatoes until fully collapsed, not just blackened outside, so the mash turns sweet and juicy rather than watery-chunky.
- 2Let the roasted tomatoes cool briefly before peeling; the loose charred skin will slip off easily without losing too much pulp.
- 3Mash the tomatoes coarsely instead of pureeing them to keep Tomato Poda rustic and prevent it from becoming soupy.
- 4Add the mustard oil only after mashing and mixing; its raw pungency is a key part of the authentic Odia flavor.
- 5If the tomatoes release too much liquid, drain a spoonful before mixing in onion so the poda stays spoonable, not runny.
- 6Serve it soon after adding onion and coriander for the best crunch and freshness against the smoky roasted base.
- 7You can roast the tomatoes, garlic, and chilies ahead, then mash and season just before serving for fresher flavor.
Adapt it for your goals.
Low-spice
Use one green chili or remove the seeds before roasting for a milder version that still keeps the smoky character.
no onionNo-onion
Skip the chopped onion for a simpler, softer-textured poda that suits meals where a gentler flavor is preferred.
extra smokyExtra-smoky
Roast the tomatoes directly on an open flame rather than a tawa to deepen the charred, rustic taste.
garlickyGarlicky
Add a couple more roasted garlic cloves if you want a fuller, sweeter garlic note without increasing heat.
Why this is on our healthy list.
Tomato-Rich Antioxidants
Tomatoes bring natural antioxidants and plant compounds, while roasting also deepens their flavor without heavy cooking fats.
Light Yet Flavorful Side
This dish gets most of its taste from roasting, chili, garlic, onion, and mustard oil, so it stays light while tasting bold.
Herb and Aromatic Support
Garlic, green chili, onion, and coriander add aroma and plant-based compounds that make the side dish fresh and vibrant.
Frequently asked questions
Yes. Roast the tomatoes, garlic, and chilies on a hot tawa until blistered and softened; you will still get good smoky depth.
