Tomato Choka Recipes
TOMATO CHOKA
Steps:
- Insert skewers in tomatoes and lay on open flame or cut in half. Lay cut side down on baking sheet and broil. Char until skin is blackened and peeling. Remove from flame and rest on plate. Peel off charred skin. Using a fork mash tomatoes, and add salt. In a mortar smash garlic, peppers and cilantro. Mix with pureed tomatoes. Heat some of the oil in a saucepan and caramelize onion. Add heated oil caramelized onion mixture to tomatoes.
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Reviews 10Servings 3Cuisine East IndianCategory Vegetarian
- First method - Roast or boil the tomatoes, remove the skin, and crushed to a pulp. Add onion, 2 garlic, salt and pepper to taste.
- In a kalchul fry the remaining garlic until brown and chongkay the tomato choka. Mix all the ingredients together and allow to cool.
- Second method - Dice raw tomatoes and add chopped garlic, salt and pepper to taste. Add olive oil and mix well.
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5/5 (7)Total Time 25 minsCategory BreakfastCalories 475 per serving
- Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
- While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don't have one) along with the skin of the scotch bonnet and pink salt.
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Ratings 1Servings 4Cuisine IndianCategory Breakfast, Lunch
- Place over an open flame (or under the broiler in the oven) and roast until the skin is charred and the flesh of the tomato is cooked and has softened.
- Remove skin from the tomato and place in a medium bowl. Mash tomatoes with a fork until it reaches a smooth, yet slightly chunky consistency. Add salt to taste and mix in thoroughly.
- Heat oil in a small frying pan, add onion, garlic and hot pepper and cook until the edges are golden brown.
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