Plain Tomato Chahkee (Tomato Curry)
A simple tomato-based curry preparation using the chahkee method, which involves cooking tomatoes with spices until they break down into a thick, flavorful sauce.
Ingredients
- 20 whole Tomatoes, whole (Original recipe calls for 20 tomatoes; for modern portions, use about 2 pounds (900g) of tomatoes for 4 servings)
- 3 tablespoons Mustard oil (1.5 chittacks equals approximately 3 tablespoons)
- 4 teaspoons Onions, ground or finely minced
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Garlic, ground or minced
- 1.5 teaspoons Salt, ground
- 1 cup Water
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Instructions
- 1Wash the tomatoes thoroughly and chop them roughly into quarters or eighths.
- 2Heat the mustard oil in a heavy-bottomed pan or kadhai over medium-high heat until it begins to smoke slightly, then reduce heat to medium.
- 3Add the ground onions to the hot oil and fry, stirring frequently, until they turn golden brown and fragrant.
- 4Add the ground chilies, turmeric, and garlic to the pan. Stir well and fry for 1-2 minutes until the spices are fragrant and well combined with the onions.
- 5Add the chopped tomatoes and salt to the pan. Stir well to coat the tomatoes with the spice mixture.
- 6Cook the tomatoes over medium heat, stirring occasionally, until they begin to break down and release their juices. This will take about 10 minutes.
- 7Add the cup of water to the pan, stir well, and bring to a boil. Reduce heat to low and let simmer uncovered, stirring occasionally, until the tomatoes are completely broken down and the mixture has thickened to a curry consistency.
- 8Taste and adjust salt if needed. The chahkee is ready when it has a thick, sauce-like consistency. Serve hot with rice or bread.
