Ingredients Nutrition

  • 4 tomatoes
  • 1 medium chopped fine ly onion
  • 7 dried garlic
  • 12 inch ginger, finely chopped
  • 1 bunch dhania patta, finely chopped
  • 1 tablespoon oil (mustard oil preferably)
  • salt


  1. Wash the tomato, wipe dry it.
  2. Apply little oil on its surface all around and roast it over the flame, till whole of its outer surface turns blackish and flaky.
  3. Peel off the burnt skin of the roasted tomatoes.
  4. Add onion, ginger, garlic, dhania patta, salt, and 1 tbsp uncooked mustard oil.
  5. Mash everything well, leaving no lumps of unmashed tomato.
  6. Serve with daal-rice, khichdi or stuffed parathas.

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