tomato chokha

Tomato chokha is a smoky relish made from fire roasted tomatoes, spices and mustard oil.

Tomato Chokha

tomatoes (or 2 medium to large tomatoes)

green chilies

garlic

lemon juice

mustard oil

coriander leaves ((cilantro leaves))

Rinse tomatoes very well in water first.&nbsp;

Then place them on a wired grill rack and begin to roast the tomatoes. You can also place them directly on the stove top. You can also grill the tomatoes or roast in the oven. But then you won't get the smoky flavor.

Turn them after a few minutes for even roasting.

The tomatoes should get charred.

Roast the tomatoes till they are completely cooked from within. With a knife check the doneness. The knife should slid easily in the tomatoes without any resistance.

roasting tomatoes

Once the tomatoes cool, then peel them and remove the charred skin. Chop them and add the chopped tomatoes along with its juices in a mixing bowl.

Add 1/2 teaspoon chopped green chilies, 1/2 teaspoon chopped garlic, 1 tablespoon chopped coriander leaves, 1/2 teaspoon mustard oil and 1/2 teaspoon lemon juice.

Season with salt as per taste. Mix very well.

Check the taste and add more lemon juice or mustard oil or green chilies or salt if required.

Serve with litti chokha or sattu paratha or even regular paratha (plain or stuffed) or chapatis.

making tomato chokha

Tomato Chokha or Bharata is a simple, zestful, smoky relish, made with fire-roasted tomatoes, fresh herbs, and mustard oil.

TOMATO CHOKHA

tomatoes

medium onion, chopped (optional)

green chili, adjust

fresh cilantro, chopped

mint leaves, chopped (optional)

Garlic

Pink Himalayan salt

lemon juice, adjust to taste

salt

panch puran

red chili,

asafoetida

lemon,

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.

You will need Mealthy crisplid,  tongsIMPORTANT: 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 mealthy crisp lid on top of the inner pot. Plug the crisp 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.

AIR FRYER ROASTED TOMATOES

You will need 9*13 inches baking sheet, tongs

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. 

OVEN ROASTED TOMATOES

You will need roti jali, tongs

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. 

STOVETOP ROASTED TOMATOES

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

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. Some fresh lemon juice, and Pink Himalayan Salt,

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

HOW TO MAKE TOMATO CHOKHA (BHARTA)

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 cilantro chutney, jaggery, and some salad. YUM!!!

FOR TEMPERING (OPTIONAL)

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Top 2 tomato chokha recipes from across the web

The most viewed tomato chokha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tomato Chokha

TOMATO CHOKHA

The most viewed tomato chokha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine