I really enjoyed this one! Being composed mainly of tomatoes, it's not very substantial on its own, but it is very tasty. I love the pungent mustard flavour. I kind of want to try making the same sauce and cooking other things in it. I think it could be nice on greens and/or potatoes. Maybe even some sort of mustard-y mixed vegetable stew! Tomatoes, potatoes, spinach, mustard greens... maybe even a few green chickpeas? I think it could make for a really interesting dish. In the meantime, if you just want a light side dish with big flavour, this simple tomato curry has you covered!
Sorshe Tamatar
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 2 Tbsp. mustard seeds, ground
- 1/4 c. hot water
- 2 Tbsp. mustard oil
- 3-4 dried red Thai, cayenne, or arbol chilies
- 450mL diced tomatoes
- 1 Tbsp. jaggery
- 1/2 tsp. coarse sea salt
- 1/2 tsp. ground turmeric
- 1/4 c. chopped fresh cilantro
Directions
- Combine mustard and water and mix to make a pungent, yellow paste.
- Heat oil over medium heat.
- Add chilies to hot oil and roast until blackened (~30 seconds).
- Add tomatoes, mustard paste, jaggery, salt, and turmeric and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until sauce has thickened slightly (~10 minutes).
- Stir in cilantro and serve.
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