Tomato ka Cut
This is my grandma's recipe. Handed down to my mom and now to me. The original was on a scrap of paper and hard to read. I have done my best to replicate.
Ingredients
- 5 lb Tomatoes Ripe Diced Roma or Round cluster
- 3 tbsp Vegetable Oil
- 3 tsp Cumin Seeds
- 3 tsp Brown Mustard Seeds
- 6 Dried Red Chilies Whole
- 20 Curry Leaves
- ½ Jalapeno Diced use whole for extra spicy
- 3 tbsp Crushed Garlic or Paste
- 1 tsp Turmeric
- 2 tsp Kashmiri Chili Powder
- 1 tsp Salt add more if necessary in the end
- 1 tsp Coriander Powder
- 1 tsp Brown Sugar
Instructions
- Dice all the tomatoes
- Measure out all the dry ingredients
- Heat the oil in a wok and add cumin and mustard seeds. They will sputter
- Add dried chilies and curry leaves. Sauté for 30 seconds
- Add garlic and jalapeno peppers. Sauté for 2 mins
- Add in all the spices. Sauté for 30 seconds
- Add all the tomatoes
- Continue to cook on medium to medium high. The tomatoes will start to break down
- Continue to cook to reduce the water and to a consistency that you like. You can notice how much it has been reduced by looking at the rim in the picture. I personally like to make it thick so I can spread on toast!
Notes
The cut can be had with nan or bread. I like to spread on multi grain toast and top with avocado or a fried egg.
