It’s the end of the week already and my weekend has officially begun .
This week was very busy as the Little People began school. Though there was some anxiety returning to school after nearly two years, by the middle of the week, they were going to school like they did pre-pandemic – with smiles on their faces and backpacks on their backs.
Even though school is only for two hours every alternate week ( maintaining CoVid protocol) it still gave me some time to try out some new stuff in the kitchen.
Many years ago when I used to contribute frequently as a freelancer in mainstream media, I had written an article about Odiya cooking.
Orissa (as it was known then) has always fascinated me with its pictures of the Jagannath Temple and the beaches of Puri. Sadly, the closest I came to the State was my daily interaction with Mrs. Das who lived on the 5th floor . Every morning, while the lift going down was filled with school children, she would rush out on landing, stop the lift door from shutting while she yelled inside the house ‘ GIGI COME QUICK !!! PEOPLE ARE WAITING !!!! LIFT IS HERE !!!!!!’
And a few seconds later, Gigi and her sister would enter the lift with sheepish looks , equally embarrassed for holding us up as they were by their mother.
However, last week I remembered the Das’ when I saw the market flooded with plump Indian tomatoes. I wished I could make them into a delicious chutney or a spicy tomato curry. Sadly no one in my family enjoys either of the tomato dishes so I was pleasantly surprised when Prima Donna mentioned that the best tomato chutney she had ever eaten was the one made by Mrs. Das and that I should make it again.
Unfortunately, I don’t have a copy of the magazine in which it was published nor do I have Mrs. Das’ number to call her up for the recipe.
So I went online ( a favourite resource these days) and made a pot full of chutney to accompany our meals this weekend.
I have relied mainly on Daasana’s Kitchen for the recipe ( especially for the panch phoran).
Ingredients:
- 5-6 ripe red tomato chopped
- 2 red dry chillies cut into two
- 2 green chillies finely chopped
- 1 sprig of curry leaves
- 1 tablespoon freshly grated ginger
- 2 tablespoons mustard oil
- 1 tablespoon of panch phoran
- 4-5 cashews split into halves
- A handful of raisins
- Salt, grain sugar and Aamchur ( dried mango powder) to add as per your taste
Method :
1. In a pot kept on medium heat, add the oil and bring to smoking point before adding the panch phoran , curry leaves, chillies and ginger paste .
These should be added separately one by one and sauted till the aromas are released . Take care not to burn the spices .
2. Add the tomato, cashew and raisins and stir well . Cover with lid and allow to cook till tomato is almost done.
3. Add salt, sugar and Aamchur as per your taste ensuring that you get a tasty blend of sweet and sour with a hint of spice to set your taste buds tingling.
Serve as a relish with your meals or just eat it with a hot Chapati when you are in a bind .
Enjoy your weekend .
Ciao
