This dip, as the name suggests, has been cooked with tomatoes.I learnt it from my sister who served it with aloo ki kachori. Now, it is my son’s favorite. It is a quick recipe and made with ingredients that are available almost in every kitchen. For all the mothers struggling to make their kids eat, try this kid friendly recipe.
As I have already mentioned in my previous posts, tomato is a very healthy ingredient and a single sized tomato contains half of your daily value of vitamin C. Kids love to eat their favorite aloo parathas with tomato ketchup. So, why not we replace the tomato ketchup (full of preservatives) with this healthier tomato dip .
Prepare this dip and store in a glass container for 4-6 days.
This dip has been prepared with only a half tablespoon of oil. Enjoy this delectable dip with any vegetable paratha, aloo ki kachori,sandwich, cutlet etc. and reap the benefits of healthy tomatoes.
Serves: 3/4 cup
- 4 Medium Tomatoes ( Chopped )
- A pinch of Asafoetida (Heeng)
- ½ Tsp Onion Seeds (Kalaunji)
- ¼ Tsp Turmeric Powder
- ½ Tsp Red Chilli Powder
- ¼ Tsp Chilli Flakes (Optional)
- 3-4 Tbsp Powdered Jaggery
- ½ Tsp Dry Mango Powder
- Salt as per Taste
- ½ Tbsp Oil.
- Heat oil in a frying pan and add asafoetida and onion seeds to it. When onion seeds start to crackle, add tomatoes.
- Add turmeric powder, red chilli powder and salt to it. Mix the ingredients and cover the pan with a lid.
- Cook till tomatoes turn tender. It usually takes around 8-10 minutes. Cooking time will also depend upon the quality of tomatoes. Crush them gently with the help of a spatula.
- Add jaggery powder and cook again till water is evaporated and a semi-liquid mixture is obtained.
- Sprinkle dry mango powder and red chilli flakes. Stir the mixture and turn off the flame.
- Delectable tomato and onion dip is ready to be served.
- You can replace powdered jaggery with sugar. I have used jaggery as it is healthier than sugar in terms of nutrients.
- You can blend the dip if your son does not like its texture.