Tomato Chokha

 Tomato Chokha or Bharata is a simple, zestful, smoky relish, made with fire-roasted tomatoes, fresh herbs, and mustard oil. Sweet and savory condiment traditionally, served with Litti, a stuffed roasted dough ball. This dish is vegan, gluten-free, and low-fat.

 

Ingredients  

4 large tomatoes

4-6 cloves garlic

1 medium onion, chopped (optional)

2-3 green chilies, adjust to taste

½ inch ginger, finely chopped

Handful of fresh coriander leaves, chopped

Few fresh mint leaves, chopped (optional)

3-4 stems Garlic greens, white and greens chopped (optional)

½ tsp of pink salt/ rock salt

½ Fresh lemon juice, adjust to taste

1 tbsp mustard or olive oil

salt to taste

Optional: For the Tempering

• 1 tbsp mustard or olive oil
• 1 tsp panch puran/ 5 spices- mustard seeds, cumin, methi, onion seeds and saunf
• 2-3 dry red chilies, broken into halves
• ⅛ tsp hing
  

For the garnish

•  Handful of fresh coriander leaves chopped
• 1 lemon, cut into wedges

Instructions How to roast in Insta pot

Rinse the tomatoes well, pat dry the tomatoes with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies. IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe. Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the tomatoes and garlic in the crispy basket. Using a pastry brush, apply some oil over the tomatoes. Depending upon the size of the tomatoes, arrange the tomatoes in the crispy basket. I could fit 4 large tomatoes. Place the trivet (that comes with a crisp lid) inside the inner pot of the Instant Pot. Place the crispy basket on top of the trivet. Now place the air fryer lid on top of the inner pot. Plug the lid and lower the handle. Roast the tomatoes at 425 degrees Fahrenheit for 20-25 minutes, check halfway through. Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add a few more minutes of cooking time. Note: Please use timing as a guideline. Depending upon the size of the tomatoes, the cooking time will vary.  Remove the crispy basket and allow the tomatoes to cool down for a few minutes.

Method 2: How to roast veggies in an oven? You will need 9x13" baking sheet Preheat the oven at BROIL or 425 degree Fahrenheit. Arrange the tomatoes and garlic on a 9*13 inches baking sheet. Brush the tomatoes with some oil. Place the baking sheet on the top shelf in the oven. Roast the tomatoes for 20-25 minutes, check halfway through. Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add a few more minutes of cooking time. Note: Please use timing as a guideline. Depending upon the size of the tomatoes, and also different ovens have different temperature settings, the cooking time will vary.  Remove the tomatoes from the oven, and let them cool down for a few minutes.

Method 3: How to Roast Veggies on a Stove?  You will need roti jali Place a roti jali on a stovetop. On medium heat, roast the tomatoes and garlic, until tomatoes are soft and charred. Turn the tomatoes every few minutes for even roasting.  Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add a few more minutes of cooking time. Remove from heat. Let tomatoes cool down for a few minutes.

Step 2: Mash The Veggies Once the tomatoes are cool, remove the skin the tomatoes, and place the tomatoes in a mixing bowl. Squeeze the roasted garlic from the garlic pods and add it to the bowl. Using a potato masher, mash the tomatoes to the desired consistency. I prefer a mix of small and large chunks to add texture to the chokha. Note: You can use a handheld blender or a food processor, pulse a few times, or until desired consistency. Next add raw onions (optional), green chili as per taste, grated ginger, green garlic (optional), and a handful of fresh cilantro.

Step 4: Season The Chokha

  Lastly squeeze some fresh lemon juice, add pink Himalayan Salt, drizzle some mustard oil or olive oil.

Note: Do not add oil, if adding tempering.

Step 5 (Optional): Tempering

 Heat some mustard oil in a pan. Once the oil is hot, add panch puran spice mix, dried whole red chili, and asafoetida. Turn OFF the heat. Add the tempering over tomato chokha. Mix well. 

Garnish with some fresh cilantro and serve Tomato Chokha with some avocado litti, baingan chokha, and Dhaba (restaurant) style dal fry, green garlic, coriander chutney, jaggery and some salad.

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