Roasted Tomato Salsa ( aka Bilati Baigana poda from Odisha )
Coming to the authentic recipe, the tomatoes are usually roasted in the dying embers of a wood fired stove or 'chulah' as we call it in India. But most of us have done away with the cumbersome (and also polluting contraception). Hence it makes sense to roast them on a gas burner using a grill or just pop them into the oven ( low heat for 10 mins and turn up to get them blackened on the outside).
Read on for the recipe -
Preparation Time - 15 mins
- 1 large ripe tomato
- 1 medium sized red onion ( finely chopped )
- 3-4 garlic cloves (peeled and crushed)
- 1-2 green chilis (finely chopped)
- 1 tsp mustard oil
- 1 tsp coarsely chopped cilantro
- salt to taste
Preparation - Roast the tomato till the outer skin is blackened. Allow it to rest for a few mins.
Peel it carefully and chop it up into chunks.
Throw into a mixing bowl and toss in the other ingredients. Mix and keep aside for a few mins.
Enjoy as a dip or with white rice.
Note - Generally all the ingredients are mashed together with bare hands. But I have used a knife and spoon for the sake of hygiene.