Tamatar Bharta

Ingredients

1              kg           Large Red Tomatoes

500         gms        White Onions finely chopped

2              tblsp      Minced Garlic

½             tblsp      Minced Ginger

4              nos         Dry Red Kashmiri Chillies

2              tsp          Roasted Jeera Powder

½             cup         Chopped Green Onion leaves

½             cup         Fresh Coriander Leaves finely chopped

2              tblsp      Olive Oil

2              tblsp      Hung Curd (whisk it into smooth cream)

Salt and Black Pepper Powder to taste

Method

Brush some oil over the tomatoes and skew up the whole tomatoes on a skewer and roast it evenly on high open flame. (You can roast the tomatoes in the oven too on high degree until smoky and done for about 20 minutes.) But roasting on open flame gives a smoky flavor to the tomatoes. If the skin gets burnt, do not worry the smoky flavor will induce in the tomatoes. Once the tomatoes are roasted well keep it aside to get cool for few moments.

Meanwhile, heat a tsp of olive oil in a frying pan and roast dry red chillies until flavored and crispy. Once done let it cool aside.

Come back to the tomatoes and cut into half. Scope off the seeds from the tomatoes as much as possible and discard the skin. Chop the skinned tomatoes finely and transfer it in a mixing bowl. Add roasted chillies in the tomatoes - crush and mix together. Mix the mixture with hands squeezing the juice of tomatoes thoroughly and inducing the flavors in it. While mixing add in finely chopped onions, dry masalas, minced ginger –garlic, olive oil, salt & pepper as per taste and finely greens.

Note: If you like you can to smoke (Dhunghaar) the bharta with charcoal (its Optional).

Plate it in a flat bowl an GarNICHE it with hund curd cream. Enjoy this bharta with garma garam phoolkas.