Friday, March 29, 2013
Tomato chi koshimbir is a family favorite, it features on every festive get-together menu of the Sahasrabudhes. I have to admit, it had slipped my mind until my dad reminded me recently. In the picture above, I have used juicy, flavorful Campari tomatoes from Costco.
Here's how I make it:
2 to 3 cups chopped tomatoes
1 tsp salt or to taste
2 tsp sugar
2 tbsp grated fresh coconut
2 to 3 tbsp roughly chopped roasted peanuts
Chopped cilantro for garnish
Tempering - 1 tbsp ghee, 1 tsp cumin seeds, 2 green chiles chopped
The method is really super simple. Mix all ingredients from tomatoes to peanuts. Make the tempering by heating the ghee and roasting the chiles and cumin in it till fragrant. Add to the tomato mixture. Garnish with chopped cilantro.
Serve at room temperature. It goes well with varan-bhaath, masale bhaath, rotis and puris.
Chopped onions can also be added, but since this is usually made for festive occasions like Ganesh Chaturthi, we avoid adding onions.