|Ingredients that go into making this dish|
|Nearly done, here!|
|Ready to be served|
Tomatoes (I used half and half of 500 grams
ordinary and cherry tomatoes)
Mustard oil about 3 tablespoons
Jaggery a small bowl
Panch puran a quarter teaspoon
Indian bay-leaves/tejpatta 3-4 (bruised so that the aroma is
Turmeric a quarter teaspoon
Salt to taste
Chilli powder a teaspoon
Coriander powder a tablespoon
- Blanch and peel the tomatoes. Since I was using two different types, I did not blanch the cherry tomatoes. Slice them. The cherry ones need to be washed only.
- Grate the jaggery and keep aside.
- Heat the mustard oil in a pan.
- When it comes to smoking point, add the panch puran and the bayleaves.
- Stir, add a few sliced tomatoes and all the spices. Alternately you can sprinkle water without adding the tomatoes so that the spices won't burn.
- Keep stirring then add the rest of the tomatoes. Keep cooking till the liquid nearly dries up. This will take between 10-12 minutes.
- Add the grated jaggery. You can taste to see if it is sweet enough. Add a bit of salt as well.
- For a more sweet and sour taste, add some tamarind, seeds and all.
And with some of the pastry dough from past pies, and still more cherry tomatoes to play around with, I thought about what I could fill up my rustic tarts with. Good that the French beans are still there, can't say they are going great guns but I had enough for a vegetable filling. There were left-overs in the fridge too, some mashed potatoes that I added with onions, some pepper, and a packet of Maggi masala. You're right, I don't waste a thing!;)
For my future posts, maybe I can work on these galettes and come up with more attractive fillings. Today it was more about using the cherry(ised) tomatoes!