Tomato khhata  a very common and authentic odia Dish.Most commonly served in many festival and temple of Odisha .The sweet and sourness of the dish loved by kids and adult alike.

INGREDIENTS

  • 500 gm tomatoes
  • 20 urad dal badi/vadi (black gram nuggets)
  • ½ cup sugar(can use jaggery)
  • ½ piece mango ginger(crushed)t
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 2 green chilies
  • 1/2 tsp hing
  • 1/2 tsp turmeric
  • Curry leaves
  • Salt
  • Water
  • oil

HOW TO COOK THE RECIPE

STEP 1

Clean all the tomatoes and chopped them.

Shallow fry all badi using 2 tsp oil.

STEP 2

In a pan heat 3 tsp oil, spluttered adding mustard seeds, green chilies, hing, half of mango ginger, fennel seeds, fenugreek seeds. When they start to crackle add tomatoes, turmeric, and salt. Combine all nicely .Cover the dish and let it cook on medium heat until the tomatoes get mushy. Use spatula to mash the tomatoes frequently.

STEP 3

Add fried badi and two cups of water. Again cover the lid and let it cook on low heat until the badis are cooked well. Stir carefully to avoid breaking the badis.

STEP 4

Now add sugar and cook on high flame, sprinkle mango ginger. once it started to boil off the gas.

Serve hot with steamed rice and garnish with coriander leaves

PREPARATION

STEP 1

Clean all the tomatoes and chopped them.

Shallow fry all badi using 2 tsp oil and keep them aside.

STEP 2

In a pan heat 3 tsp oil, spluttered adding mustard seeds, green chilies, hing, half of mango ginger, fennel seeds, fenugreek seeds. When they start to crackle add tomatoes, turmeric, and salt. Combine all nicely .Cover the dish and let it cook on medium heat until the tomatoes get mushy.

STEP 3

Use spatula to mash the tomatoes frequently.

Add fried badi and two cups of water. Again cover the lid and let it cook on low heat until the badis are cooked well. Stir carefully to avoid breaking the badis.

STEP 4

Now add sugar and cook on high flame, sprinkle mango ginger. once it started to boil off the gas.

STEP 5

Serve hot with steamed rice and garnish with coriander leaves.

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