My Recipes
Tamatar Terial – Fried Tomatoes
My mother would cook this dish in large amounts and the family would gather around the table and have a good time eating and chatting and laughing together.
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Meya Tekwani , The joyful cook
Ingredients
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8 medium red & ripe tomatoes (washed & wiped dry)
5 medium red onions (Indian ones), peeled & sliced very thinly
8-10 big green chillies (make a slit from the top to almost the end)
8 green chilli padi (prepared as abv)
1 cup sunflower oil
Quarter cup extra virgin olive oil (EVOO)
Salt to taste
Black pepper to taste
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For garnish:
Just a few sprigs of coriander leaves.
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To serve with:
A big French loaf, sliced thickly.
Methods
- Cut the tomatoes into thick rounds (about almost 1cm thick). Keep aside.
- Season the whole big green chillies & green chilli padi from the insides with salt. Keep aside.
- Heat the sunflower oil in a wide shallow frying pan until fairly hot but not smoking.
- Sprinkle loosely the sliced onions into the hot oil, taking care not to clump them together. Fry the onions until they turn a light golden brown. Take out & keep aside onto a serving platter.
- While the remaining oil is still hot, add in the whole big green chillies & the green chilli padi & fry them until they are crispy. Take out & keep aside onto the serving platter next to the fried onion pile.
- Next, check balance qty of the sunflower oil. If there's a little left over, pour in the EVOO & heat up again. At this point, just ensure that there isn't too much oil remaining in the pan.
- Lay the tomato slices on a single layer into the oil & fry them for abt 1 minute. Gently turn over the slices & continue frying until they turn soft but retain their shape. By this time, the tomato slices would have evenly mingled with the olive oil & created a thick, delicious gravy.
- Using thongs, gently lift up all the fried tomato slices & lay them nicely onto the serving platter (next to the fried chillies) without breaking them apart.
- Pour remaining gravy from pan on top of the cooked tomatoes.
- Sprinkle salt & black pepper over the whole platter to season the dish. Garnish only the tomatoes with only coriander leaves (not the stalks). Serve hot with thick slices of French bread.
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