Wednesday, September 2, 2009

Tomato Masala

Though I prepare this tomato slice (as we call it) very often at home, I just cant resist the temptation & every-time postpone taking the pictures of them. To add to that, hubby says.., next time !! Now that I have got many requests for this tomato masala, I had to force myself to take pictures before jumping on them.

This is a street food of Mysore & a must after spicy churmuri. I'm missing those vontikoppal days (Vontikoppal is one of the locations in Mysore). Though it is available in Bangalore, the taste of tomato slice(masala) from Mysore is just mouth-watering. What say Mysooreans? If you happen to visit Mysore, dont forget to eat this chaat.For those who cannot visit Mysore, here is the recipe. Though this recipe yields you yummy tomato masala.., it cannot beat the roadside ones ;)

Tomato : 1 no (big one, take ripened & firm ones)
Onion: 1
Carrot: 1 small sized
Dhania powder/Coriander powder: a pinch on each slice
Chat masala: a pinch on each slice
Salt: According to taste (I add a pinch on each slice)
Red chilli powder: a pinch on each slice
Green chilli paste: a pinch on each slice
Sev: As much as you want (Refer here for the recipe or buy from Indian supermarkets)
Puffed rice/Puri/Murmura: As much as you want (I added a tbsp on each slice)
Fried peanuts/Congress: As much as you want
Finely chopped cilantro : A big pinch on each slice
Lemon juice: 2-3 drops on each slice

Note: Please dont look for sev in the photos. I didnot have sev handy & hence skipped them.

  • Finely chop the onions, grate the carrot & keep them aside.

  • Cut the tomato into slices. Place these slices next to each other on a plate.

  • Smear the salt, red chilli powder, green chilli paste. Sprinkle chaat masala, coriander powder. Put a tsp of chopped onions & grated carrot on each slice.

  • Generously sprinkle roasted peanuts, sev & puffed rice.

  • Sprinkle some lemon juice on each of the slices & enjoy immediately.

Salt, red chilli & green chilli paste have to be smeared/sprinkled first. This helps the tomato to absorb the salt & chilli well, making the dish salty, spicy & tangy.

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