Wednesday, November 24, 2010

Sweet Tomato Pachadi

This is a variation of the Mango Chutney which I shared earlier.



Cashew Nuts
Cinnamon Bark

Beet Root (Optional)
(I just happened to see it when I was shopping
 and thought it would give a nice reddish color
 to the pachadi and it sure did.
Alternatively, use only beet root, without any tomatos. )

Peel and roughly chop the beet root (if using).
Squash the tomatoes.
Set aside.
Heat the ghee and fry the cashew nuts.
Remove the cashews and set aside.
In the ghee left in the wok, fry cinnamon until fragrant.
Add the chopped beet root.
Fry until soft.
Add the squashed tomatoes.

Keep stirring until the mixture yields its liquid.
Add the sugar.
Cook until the liquid is reduced to the desired consistency.
(Taste the pachadi for desired sweetness.  Add additional sugar or tomatoes as needed.)
Stir in the fried cashew nuts.
Let simmer for a 1 or 2 minutes.
The tomato pachadi is ready to be served.

The pachadi may be prepared in advance and stored in the refrigerator before serving.

Notice that I have not mentioned any quantity for the ingredients. It's just a matter of individual taste. The recipe can be done using 2 or 3 ripe tomatoes and about 2 tablespoons full of sugar. For the above, I used 2kg. of tomatoes and about 700gm. of sugar.

1 comment:

  1. all these recipes looking so yummy..i just dont buy the fact that u r in the banking industry..i thought u r a lecturer or someone in the educational field..coz u seems to know everything (from what i've read in all ur blogs)