Step 1:

  • ? blanch the tomatoes. A more authentic way of doing this would be to roast the tomatoes on a low flame and then slowly take off the skin by transferring the tomatoes into a bowl of cold water. This lends a very distinctive flavour to the dip. But for the lazy ones like me only blanching would suffice.
  • Step 2:

  • Step 3:

  • ? chop green chillies, garlic and coriander leaves.
  • Step 4:

  • Step 5:

  • ? mash the boiled/ roasted tomatoes along with the garlic, coriander and a drop or two of oil. Add as many chillies as you can take. For about two tomatoes you can put in about 4-5 cloves of garlic or so.
  • Step 6:

  • Step 7:

  • ? in case you are a fan of all things tangy, just squeeze in soak some tamarind seeds and add the juice to your dip.
  • Step 8:

  • Step 9:

  • ? indulge with pakoras/cutlets or any other snacks!
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