Tomato Chokha
Tomato Chokha
Description
Colleen Taylor Sen, author of "Feasts and Fasts: A History of Food in India", features this simple chokha recipe, a relish of grilled tomatoes from Bihar, India. The combination of tomatoes with onions garlic, and spices provides antioxidant and anti-inflammatory benefits. The star ingredient–tomatoes–are rich in vitamin C and lycopene, a powerful antioxidant that promotes heart health.
Ingredients
2 cups MAKES
- 1 lb (450 g) ripe tomatoes (about 3 tomatoes)
- 1 small onion, finely diced
- 1/4 tsp salt
- 1 green chile (such as serrano), finely chopped
- 2 tsp (10 ml) neutral vegetable oil (such as avocado or grapeseed)
- 2 garlic cloves, chopped
- Freshly ground black pepper
Directions
-
Step 1
Grill the tomatoes: Wrap them in foil and cook them directly over a flame at medium-high heat until they are charred, about 15 minutes. Leave to cool, and then remove the skins. Put them in a mixing bowl and mash the tomatoes with a fork until pulpy. -
Step 2
Heat the oil in a small pan over medium heat, add the garlic cloves, and fry for 1 minute. Add this to the tomato mixture and mix. Taste and adjust seasoning with salt and pepper. Serve warm with a sada roti (plain flour flatbread), or alternatively, warm pita. The chokha will keep, in a covered container, in the refrigerator for up to 3 days.
About the author
Colleen Taylor Sen
The Chicago-based author and translator is a Canadian–American specializing in Indian cuisine with over five books to her credit on the subject. Her books "Fasts and Feasts" and "The Bloomsbury Handbook of Indian Cuisine" are bestsellers.
