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Sweet and Sour Tomato Laungi Recipe: Tomato’s sour-sweet flame is served specially on festivals in Rajasthan and North India. This puri looks so good with parathas that the need for vegetable is not felt. Know how it can be made and how to store it.
Tomatoes are used everyday in Indian kitchen. But when the sour-sweet flame is prepared from these tomatoes, it also makes ordinary food special. In Rajasthan and North India, this dish is definitely served in festivals and feasts.
The material is extremely easy to create a lamp. You need – 5 to 6 ripe tomatoes, 2 tablespoons of oil, a pinch of asafetida, half teaspoon cumin, 1 teaspoon ginger paste, 1–2 green chili, half teaspoon turmeric, 1 teaspoon red chili powder, 1 tablespoon coriander powder, taste salt and 2 tablespoons of jaggery or sugar.
First of all wash tomatoes and cut it into small pieces. If you want, you can also grind them lightly, so that when the flame is cooked, it becomes thick and its taste increases further.
Now heat the oil in the pan, add asafetida and cumin seeds to it. When the cumin seeds start crackling, add ginger paste and green chili and fry for a minute. After this, add chopped tomatoes and all dry spices.
Cover and cook on medium flame for 6–7 minutes so that tomatoes are melted and mix well in spices. When the mixture starts thickening, add salt and jaggery as per taste. By adding jaggery, the sourness of tomatoes becomes balanced and the taste brings even more glow.
Now cook 5 minutes on low flame. During this time, the liege will be ready to become a sour-light. Finally, add green coriander over it and decorate it.
Your delicious tomato flame is ready. It can be served with roti, paratha, whole or even rice. This dish doubles the taste of food and the guests will also definitely be pleased. It can be stored for a long time in a airtight compartment of glass. Keep it in the fridge, this weeks are not spoiled.
