Sunday, 27 December 2015

Tomato Koshimbir

Koshimbir (कोशिंबीर) is a generic term for preparations using raw fruits or vegetables that are flavoured with a tempering ( like most savoury Maharashtrian recipes! ). They're served immediately after they're prepared, usually along with poli. A koshimbir can be served as an accompaniment or substituted for a bhaaji.
This recipe uses tomato as it's main ingredient along with groundnut powder, which can be substituted with cashew nut powder as well.

Recipe for Tomato Koshimbir:

Serves 2


Tomato125 gms
Onion, Chopped25 gms
Peanut Powder1 Tbsp
Scraped Fresh Coconut1 tsp
Salt1/2 tsp
Oil1+1/2 tsp
Mustard Seeds1/8 tsp
Green Chillies2, Broken into 1" pieces
Turmeric1/8 tsp
Asafoetida1/4 tsp

How to make Tomato Koshimbir:

1.Separate the flesh of the tomatoes from the seeds.We only want the flesh since the seeds will water down the koshimbir, which will subsequently taste bland.
2.Chop the tomatoes and onions and keep them aside.
3.To make the tempering, heat oil in a pan and then add the mustard seeds. Once they pop, add the green chillies and step back! Once they're done hissing and popping, add the asafoetida and turmeric powder and turn off the heat.
4. If you want to serve this immediately, mix all the components together and serve!
5.If you want to serve it a little while later, you can do all the prep in advance but don't mix all the components together since this will water down the koshimbir.
My mum has a trick up her sleeve! She layers all the components in the following order and waits until just before serving to mix them all up.This way we never have to have watery koshimbir. Layer the prepped components as follows:
Onions and tomatoes topped with peanut powder and coconut, topped with the tempering and finally the salt and sugar.

This recipe will give ~115 calories.

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