By Devi Poojari
Giving the Mexican salsa some tough competition is this tangy and simple green tomato bhareet; perfect when paired with some pita chips or bhakri.
3 green tomatoes 2 tablespoons roasted, crushed peanuts 1 tablespoon coriander 1 tablespoon oil 1 teaspoon mustard seeds 1 pinch asafoetida 2 green chillies, slit 5-6 curry leaves 1 teaspoon turmeric powder Salt to taste
Char the green tomatoes on an open flame and peel off the burnt skin.
Chop them as finely as possible and transfer to a bowl.
Heat some oil in a pan and temper with mustard seeds, asafoetida, chillies, curry leaves and turmeric powder.
Add the tempering to the chopped tomatoes, followed by the crushed peanuts, turmeric powder and salt.
Mix everything well and add the chopped coriander.
Image Credit: delish.com
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