Smoked Tomato Curry (No Oil Recipe)

This is a simple recipe inspired from Naga cuisine. Tastes great with rice. I have used the Naga King Chilli in this, but if you are not prone to eating too much of spicy food, use the regular green chilli as an alternative. Traditionally the Naga tribal people smoke their vegetables on timber, but i have used charcoal for this.

Ingredients:

Tomatoes: 6, medium sized

Chillies: 1/2 chilly if using King Chilly, 2 small sized chillies if using regular chillies

Ginger: 1tsp, grated

Garlic: 6-7 cloves

Mint & Coriander Leaves: 1/2 cup, roughly chopped.

Water: 200ml

Ghee: 1tsp

Charcoal: a medium peice

The Spice Mix:

Roughly chop the chillies, peel garlic. Add these to a pestle, throw in the ginger & pound it coarsley. I prefer pestle to a blender since the taste & the aroma is far better. Set aside.

Smoking:

Roughly Chop the tomatoes & place it in a container. Place a small light weighted empty container on top of the tomatoes. Place the charcoal in a jaali & place it over high flame thill it turns blood red.

Place the heated charcoal in side the empty container. Add the ghee over the charcoal & close the container immediately. Set it aside for about 15-20 minutes. This will give enough time for the tomatoes to absorb the smoke.

The Curry:

Place a heavy bottomed container on the stove. Pour in the water. Discard the charcoal. Throw in the smoked tomatoes, the pounded paste, mint & coriander leaves & let it boil on a high flame. With a heavy ladle, thoroughly mash the tomatoes. Turn the fire to medium flame & keep mashing the mixture till it is smoothly blended. You can adjust the consistency by adding more water if needed. Add salt & check the seasoning. Take it off the stove, serve hot with buttered rice, poori, chappati or dosa!!

Who said smoking is injurious to health😉!!!