INGREDIENTS AND METHOD
Tomatoes 3
Roast the tomatoes putting on roti roast grill
Keep turning the tomatoes as it should get burnt uniformly
Till well cooked and skin starts peeling, then remove on a plate to cool completely
Over the wire rack roast 3 green chilies well, turning from side to side till brown
Remove to the plate to cool, roast a full pod of garlic over flame till back, the skin open out well. Remove on the plate to cool.
Peel the tomato skin, remove all the burnt skin to chilies and garlic
Put the peeled veges in a big bowl
Mash well with the potato masher
Add roasted jeera pdr ½ tsp, salt to taste
Coriander finely chopped 2 tbsp, mix well
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