Tomato Khatta - Odisha Sweet & Sour Recipe - Indian Vegetarian Food Recipes


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


Ingredients:

    • Tomatoes – 500gms
    • Fenugreek Seeds – 5
    • Fennel Seeds – 1/8tsp
    • Nigella Seeds – A Pinch
    • Cumin Seeds – 1/8tsp
    • Bay Leaves – 4
    • Red Chilies – 2
    • Cumin Seeds – 1/2tsp
    • Mustard Seeds – 3/4tsp
    • Cinnamon – 1”Stick
    • Cloves – 6
    • Cardamoms – 4
    • Sugar – 3Tbsps
    • Grated Jaggery – 25gms
    • Tamarind – 10gms
    • Ginger – Small Piece
    • Salt – To Taste
    • Oil – 7tsps
    • Dates – 4 nos (optional)


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Wash and cut tomatoes into medium sized pieces. Heat a pan and fry cinnamon, cloves and cardamoms on low flame till crisp. Powder the spices and cover the powder to retain the aroma.

    Take tamarind into a microwave safe bowl and add 30ml water. Place this bowl in microwave oven and cook on high power for 20 seconds or till the water reaches to a boil. Cool the cooked tamarind.

    Break red chilies into pieces. Fry cumin seeds and red chili pieces till crisp and powder them. Cover this cumin-chili powder to retain the aroma.

    Powder the mustard seeds and keep it separately. Wash, peel and grate the ginger.

    Method:

    Heat a pan and add oil to it. When oil is hot add fenugreek seeds and fry till the seeds start changing color. Then add cumin seeds, nigella seeds, fennel seeds and bay leaves. Fry the seasoning till the seeds splutter. Add grated ginger and tomato pieces & mix well. Add deseeded and cut pieces of dates (optional). Add salt and turmeric powder and mix once again. Cook covered on low flame till tomatoes are soft. Remove the lid and mix once. Extract tamarind pulp and add this to the tomato mixture. Mix and add sugar, grated jaggery, mustard powder, roasted cumin-chili powder, spice powder and mix well. Cook for a minute and transfer the TOMATO KHATTA to a serving bowl.

    Points to Notice:

    Cut tomatoes into medium sized pieces—so that we can see and feel the tomato pieces once the dish is prepared. If tomatoes are chopped finely they become mushy.

    The powders we prepared for this recipe needs to be freshly ground to give a nice aroma to the dish. Roasting the spices makes it easier to powder them. However do not roast the mustard seeds. This easy Oriya dish can be prepared in a jiffy too. Usually this dish is served with sweet pulao (KANIKA BHATH), roti, chapatti, parathas etc..

    Enjoy !!!!!!!!!!!!!!
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    Our Earlier discussions on the Blog
     
    sri said...

    hi gayathri garu, mi site bavundhi, kani okati cheppalanukuntunnanu, im sry to say this. ur TOMOTO kHATTA. is nt ht nice. i made tht recepie but it didnt taste gud.And i tried ur cabbage vada wch is very nice, im aregular viewer of ur recepies.And i need some curry recpies(kurmas).can u please upload tht .

    April 1, 2010 11:26 AM

    Gayatri Vantillu said...

    Sri garu,

    I appreciate you and thank you for the frankness. Initally when I went to Bhubaneswar from Bombay, I also couldn't appreciate various local preparations. But after two to three times tasting them I too started loving their dishes like Kanika Bhaat, Aloo Dum (with mustard oil seasoning), Badi torkari etc. While in Bombay also I couldn't appreciate Shrikand with Puri when it was served initally. While in Bhopal Dhokla was seen with suspicion in the first instance. Nevertheless these are local delicacies with regional flavours.

    Therefore I'm not surprised with your frank feedback. Thanks !!!!

    April 2, 2010 4:48 AM
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