Tomato Chokha Recipes

TOMATO CHOKHA

Steps:

• Preheat grill or broiler. Grill or broil tomatoes until they become brown and blister.
• Cook until soft, about ten minutes. remove and cool.
• Peel the tomatoes. Place in a bowl and mash. Set aside.
• Heat oil in a frying pan and add the onion. Saute until translucent, then add the garlic.
• Fry garlic until it turns golden brown, then add nigella seeds and fry until they begin to pop.
• Stir in the tomatoes and saute for about 2 minutes. Season with salt and black pepper to taste.
• Serve with Indian flat bread or as a side dish with rice.

BAIGAN CHOKHA

Steps:

• Prepare a hot grill or preheat the broiler.
• With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
• Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
• Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
• Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.

CHARRED SQUID AND CONCH BULJOL WITH "SOUSED" GREEN FIGS AND TOMATO CHOKHA COULIS

Steps:

• Cook green figs
• In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
• Make conch buljol
• Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
• Make squid
• Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
• Marinate green figs
• Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
• Make tomato coulis
• Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
• In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
• Assemble dish
• Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
• Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.