Tomato Chokah

Tomato Chokah
1kg              Ripped tomatoes cut in half
80g             Onion, sliced thinly
1                    Green chilli deseeded and sliced thinly
2 cloves    Garlic
40g             Veg Oil
1/2 Tsp      Cumin seeds
¼ Tsp         Salt flakes

Roast the tomatoes in a hot oven, 200 °C for about 30 -45 minutes, until cooked and partially charred. Leave to cool slightly.

Removed the skin of the tomatoes then mush or squeeze them and place in a pan and scatter with the sliced onion and the chilli.

Heat the oil in a small pan and cook the garlic until almost black. Add the cumin seeds and cook for 1 minute.

Place a sieve over the tomato and pour in the garlic and cumin seed oil, collecting the seeds.

Cover and leave for 15 minutes. Add salt flakes.


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