Tomato Choka (Vegan)
Try this comforting dish called tomato choka. A savory and smoky dish that pairs well with any Indian flatbread such as roti, naan, paratha and rice. For best results you want access to an open flame but an oven broiler will work just as well. Char the tomato to your liking. This dish can be served for breakfast, lunch and dinner. Flavorsome, easy to prepare and all also vegan friendly!
4 medium tomatoes
½ cup yellow onion finely sliced
2 pimento peppers (optional)
1 scotch bonnet pepper (optional)
2 garlic cloves sliced lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
To Chongkay (flavoring oil):
2 tablespoons olive oil
2 garlic cloves chopped
1 teaspoon cumin seeds
- Wash and dry tomatoes and peppers.
Roast tomatoes and scotch bonnet pepper over open flame until outside is charred and blistered.
- Carefully remove the tomatoes and scotch bonnet pepper. Allow to cool down before proceeding with the next step.
Remove charred outside skin of the tomatoes.
Use a fork to mash tomatoes into a puree.
Remove seeds and inner membrane from charred scotch bonnet pepper. Chop remaining pepper finely.
- In a medium saucepan add oil and bring to medium heat.
Add onions, garlic and pimento pepper. Saute until golden brown and fragrant.
- Add tomato mash, roasted scotch bonnet peppers, sugar, salt and black pepper.
Drizzle the oil from the chongkay process over the tomato mixture.
Reduce mixture until most of the excess water is removed.
- Adjust salt, sugar, and pepper to taste.
Heat olive oil in a medium saucepan over medium heat.
Add garlic and cumin seeds until dark golden brown.
- Strain over roasted tomato mixture.
- Omit scotch bonnet pepper if you don’t care for spicy. But very much worth it if you can handle the heat. Consider using jalapenos or a scotch bonnet pepper sauce as a substitute.
- If you do not have access to open flame then you can roast tomatoes and scotch bonnet pepper in the oven instead. Replace step 2 of the above recipe with the following steps:
- Drizzle tomatoes and scotch bonnet with oil.
- Place vegetables in an oven safe tray.
- Place the oven tray a moderate distance from the oven broiler.
- Broil tomatoes and scotch bonnet until outside is blistered and charred. Roast for about 20-25 minutes. Carefully monitor during the broiling process.
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