What do you prefer to have with poori if you are frying them for brunch. I like this word “brunch” a lot. It suits for occasionally lazy people like me 😉. It allows us to cook just two meals rather than three in a day.
Generally while having poori for brunch I prefer to have curd along with sukhe aaloo ki sabzi Sukhe aaloo ki sabzi (boiled potatoes with Indian spices). But last weekend I thought of trying salty, sweet, tangy and spicy tamatar ki chutney. My mother used to prepare it as a side dish for stuffed parathas and was my favourite!
A small tip : To prepare this chutney, always buy sour tomatoes, instead of sweet ones.
Tomatoes, green chillies, dry mint powder or fresh mint leaves, salt, sugar, red chilli powder, oil, turmeric powder, rai, cumin seeds and asafoetida.You can go with your choice of flavours like parsley, basil, rosemary, garlic, ginger etc…
Wash tomatoes, green chillies and fresh mint leaves.
Cut tomatoes into big pieces and chop green chillies.
In a pan heat 2 tbsp oil (I used mustard oil) and crackle rai, cumin seeds and asafoetida.
Add tomatoes and green chillies in the oil along with salt, red chilli powder and turmeric powder.
Cover it and let it cook on medium to sim flame for 15-20 minutes. Tomatoes are very tender so they they don’t take long time to get cooked.
In between turn them upside down but don’t let tomatoes become completely mashed up.
Once tomatoes are cooked add sugar (according to your taste) and sprinkle dry mint powder for flavor. If you don’t have dry mint powder, chop finely fresh mint leaves and add.
Tamatar ki chutney tyaar hai!!!
Garnish with green mint leaves.