This dish is very close to my heart♥️ as it was My Dadi's( Bobai) most favourite one. May Allah bless her Jannatul firdose🤲
Until she was healthy to cook she would always prepare this chutney with lots of love and we used to lick our fingers all through the meal.
Miss her more every time I make this chutney.
She would add more oil which I tried to but hand was not agreeing to add thinking of the calories 😬 I have to burn later.
Rowangan means tomato in Kashmiri language and it's the most loved vegetable in Kashmir menus.
Coming to the recipe. Use ripe tomatoes as they take lesser time to cook.
Ingredients:
500grams tomatoes chopped
5 green chillies chopped
4 cloves garlic chopped
1 tbsp red chilly powder
1tsp turmeric powder
4 tbsp oil
Salt as per taste
METHOD:
1. Heat Kadai or wok. Pour oil. Once it's hot add tomatoes. And add all the rest of the ingredients. Stir well.
2. Keep cooking the tomatoes on high flame for 5 minutes.
3. Once the tomatoes start to ooze out water. Close the lid and simmer down. Let it simmer for 20 minutes stirring occasionally.
4. After 20 minutes start beating the tomato mixture with your spatula. Keep stirring and cooking.
5. Keep your flame high and continue to cook until oil leaves out from sides. Check for seasoning. Switch off.
6. Tomato chutney is ready.
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