Tamatar ki chutney

 The season of Tomato and you don't eat tomato abundantly its IMPOSSIBLE... It's easy to make with less ingredients and quickly... Can be served with Phulka, Parathe some times with Biryani (when the consistency is runny)

I am from Odisa and it's a common dish prepared in every odiya kitchen (tamoto khata). It is even served as a special dish in feasts. Here I am sharing the authentic way a Odiya cook prepare it in her kitchen :)

Ingredients:

Tomato - 1 kg
Onion - 2 big size (diced)
Garlic - 10-12 cloves (just broken into half)
Green Chilli - 4-5 (divided into two half's)

Curry leaf - 8-10
Bay Leaf - 2
Fenugreek seed - 1/4 tsb
Fernel Seed - 1/4 tsb
Mustard - 1/4 tsb
Cumin - 1/4 tsb
Chilli Powder - 1 and 1/2 tsb
Turmeric Powder - 1 and 1/2 tsb
Cumin Powder -  2 tsb
Salt - 1 and 1/2 tsb
Sugar -100 gms
Oil - 3 tbsp

Procedure:

1.  Cut the tomatoes into 6 pieces. Keep it aside. 
2.  In a heavy bottomed kadai put 3 tbsp oil. Put meethi dana, sarson, jeera, tej pata, curry patta and once they splutter put the garlic cloves which are divided into two. When the garlic starts changing its color put the diced onion into it. Cook till it turns golden brown.
3. Now add the green chillis tomatoes, salt, haldi powder, mirchi powder, sugar and cover it with a lid. (NOTE: Do not stir and leave the whole ingredients to cook at a low flame for atleast 15 minutes. Do not open the lid as we do in Dum Biryani)
4. After 15 minutes open the lid and mix it with a spatula.
5. Cook for another 5 minutes at opened condition at a medium flame.
6. Now add 2 tsp cumin powder and mix it.
   
   NB: Seedless dates or green peas can be used in it while adding the tomatoes in it. Jaggery can be used instead of Sugar...but the aroma of tomatoes, garlic and onion gets suppressed. Once prepared can be kept for 5-6 days in refrigerator.
   
   
   Linking: Taste of Pearl City @ Any one can cook :)
   & Recipe Junction @ Spotlight:Winter Vegetables :)

from my kitchen