Well, this is another one of those rare posts that contains a real recipe, i.e., a written set of instructions that throws out the need for any guesswork. And why is that such a big deal, you say? Well, because first, I am the Queen of Improvisation, meaning I don’t usually follow recipes, and the corollary to that is that I don’t write them down either– because my measures are all in my head and in the flick of my wrist. Seriously. Come and watch me cook sometime! Cooking, like that, is quite forgiving, unlike baking, which is why I cook more than I bake!
But, every so often, I am inspired to write down a recipe for the benefit of posterity. Simply because it is so good that I wish to ensure that not only may I share it, but also that I myself might be able to duplicate it in the future!
First and foremost, this is second in possibly a series of such lovely posts that is a kind of a tag-team effort between a friend in India and myself where KJ, my friend, sends me her recipe– tried and tested by herself, and I then take that and tweak it if I wish in terms of ingredients and/or technique, and present it back to her. In this way, we both share and learn. And although, it is only a recipe, this business of sharing and learning is analogous to life itself, is it not?
Well, this most recent offering from KJ is a type of chutney that she calls a Tomato Gotsu. Her recipe is right below. My variation of the same follows. Take your pick on trying each or either one out. I couldn’t be more excited about this because I think this is oh-so-much-more than a dip; it could be the star seasoning of a main dish, methinks! In fact, that’s giving me an idea already…
So, here you have it! KJ’s recipe, followed by mine. Also, take a look at the pictures that are essentially telling you a recipe-story! Oh, and be sure to go get some tortilla or pita chips– something non-salty and bland, because the Gotsu dip will blow you away!
KJ’s Tomato Gotsu, Tomato Chutney
4 Tomatoes, 1 onion, 4 green chillies*, 2 red chillies*, 1/2 tsp ginger garlic paste, 1/4 tsp fennel seeds, 1 cinnamon stick, 2 cloves, 1 pinch turmeric powder, salt to taste
* you can alter the number of chillies based on how theekha (hot) you want to make it.
Grind the cinnamon, cloves, fennel seeds, g&g paste, green and red chillies to a fine paste. Chop tomatoes and use a whipper button to grind them coarsely, into a pulpy knot of paste.Heat oil in a pan and add the onions and fry till they become a lovely, silky translucent shade. Add the ground tomato paste, and you may choose to add turmeric powder here to augment the tomato red and let it bloom into a borderline orange shade. Add 2 cups of water. Let it boil for 10 mts.The gravy will thicken. Remove from heat. Garnish with coriander leaves.
*****************************************************************************************************
Simmi’s Gotsu, aka, Tomato Chutney
Mixture 1: Cook down in saucepan for 20 minutes
1 Can Tomato Diced (I like Hunts)
1 Can Tomato Paste (paste, not sauce)
1 large red onion
1 cup water
Mixture 2: Dry roast in non-stick frypan; then, grind to a fine powder in a spice mill
2 big tbsp. zeera (cumin)
2 big tbsp. gol mirch (whole black peppercorns)
4 lal sookhi mirch (whole dry red chillies)
Mixture 3: Give a ‘tadka’ or tempered seasoning in the order listed (careful not to let this burn!)
1 big tbsp. garlic paste (no ginger, only garlic; I make mine at home)
1 tsp. haldi (turmeric powder)
Dry spice mix, aka, Mixture 2
Next, do these five steps:
-
Puree the cooked tomato-onion mush, aka, Mixture 1, w/ a hand blender
-
Add the tadka, aka, Mixture 3 to the above
-
Add salt to taste
-
Simmer for ten minutes
-
Like this:
Like Loading...
