Step 1

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.

Step 2

You will need Mealthy crisplid, tongsIMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.

Step 3

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.

Step 4

Depending upon the size of the tomatoes, arrange the tomatoes in the crispy basket. I could fit 4 large tomatoes.

Step 5

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 mealthy crisp lid on top of the inner pot. Plug the crisp lid and lower the handle.

Step 6

Roast the tomatoes at 425 degrees Fahrenheit for 20-25 minutes, check halfway through.

Step 7

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.

Step 8

Remove the crispy basket and allow the tomatoes to cool down for a few minutes.

Step 9

You will need 9*13 inches baking sheet, tongs

Step 10

Preheat the oven at BROIL or 425 degree Fahrenheit.

Step 11

Arrange the tomatoes and garlic on a 9*13 inches baking sheet. Brush the tomatoes with some oil.

Step 12

Place the baking sheet on the top shelf in the oven. Roast the tomatoes for 20-25 minutes, check halfway through.

Step 13

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.

Step 14

Remove the tomatoes from the oven, and let them cool down for a few minutes.

Step 15

You will need roti jali, tongs

Step 16

Place a roti jali on a stovetop. On medium heat, roast the tomatoes and garlic, until tomatoes are soft and charred.

Step 17

Turn the tomatoes every few minutes for even roasting.

Step 18

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.

Step 19

Remove from heat. Let tomatoes cool down for a few minutes.

Step 20

Using one of the methods discussed earlier, roast the tomatoes.

Step 21

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.

Step 22

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.

Step 23

Next add raw onions (optional), green chili as per taste, grated ginger, green garlic (optional), and a handful of fresh cilantro. Some fresh lemon juice, and Pink Himalayan Salt,

Step 24

SKIP THIS STEP IF ADDING TEMPERING – Add mustard oil or for milder flavor use olive oil, mix well.

Step 25

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.

Step 26

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