Source:

Vandana Mathue

Serves/Makes:1 large bowl

Ingredients

• 2 lbs (.9 kg). ripe tomatoes
• 1 cup (225 ml) pounded garlic flakes
• 1 cup (225 ml) wedged green chilles
• 1 cup (225 ml) salad oil
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) ground black peppercorns

Preparation

• Wash and cut tomatoes.
• Heat oil in a heavy pan.
• Put in garlic.
• Let garlic turn transparent, add tomatoes.
• Cook on slow flame for 30 minutes.
• Add green chilles, salt and pepper.
• Cook and stir till oil comes on top.
• Store when cool in a jar.
• Can be stored in the refrigerator for a month.
• Serve with asian savouries.

Comments

Spicy and does well with Indian stuffed breads (prathas).