I made this tomato kothsu to go with my whole wheat tortillas for lunch today. It is my go-to side dish for chapatis, idly, dosa and sometimes even bread. It’s very flexible and can be made with just about an onion and any number of tomatoes on hand. I had quite a lot of tomatoes, as they were on sale in the grocery store.. 🙂
6 tomatoes chopped
1 large onion chopped
1-2 tsp canola oil
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp salt or to taste
Heat oil in a pan over medium high heat. Add the chopped onions, saute until golden brown. Add the chopped tomatoes. Add the turmeric powder and salt. Fry until the tomato softens and turns pulpy. Add the chopped cilantro and enjoy with warm chapatis.
I was very hungry, and I needed something to stop my tummy rumbling. If I had enough time, I would normally do a tadka before I add the onions, sometimes with mustard and urad dal, and sometimes with a cinnamon stick and a clove. You can also add sliced garlic with the chopped onion, or add ginger garlic paste. It’s a fool proof dish that would taste awesome any way you make it.
Verdict: The tomato is the star here, and it gives an amazing tangy taste no matter what you pair it with. Needless to say, it was a satisfying lunch.
Although I did’nt plan on it, this is my second entry to Niloufer’s Twenty-20 Cooking Event.Pin It