An Indian vegetable dish, Tamatar Bharta (tuhm-ah-tuhr buhr-thah) may be served, hot or cold, as part of an Indian meal.
½ lb. tomatoes
2 tablespoons vegetable oil
2 medium-sized onions, finely chopped
2 green chillis, finely chopped -J-inch piece fresh root ginger, peeled and finely chopped
1 teaspoon salt
1 teaspoon sugar
5 tablespoons yogurt
1 tablespoon finely chopped fresh coriander leaves
Blanch, peel and finely chop the tomatoes or, for a better flavour, place them under a hot grill until the skins are scorched, then peel and chop them. Set aside.
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onions, chillis and ginger and fry, stirring frequently, for 8 to 10 minutes or until the onions are golden brown. Stir in the salt, sugar, yogurt and tomatoes and cook, stirring occasionally, for 30 minutes or until the mixture is thick.
Spoon the mixture into a warmed serving dish, sprinkle over the coriander leaves and serve immediately if you are serving it hot.