Roasted Tomato Dip


Long long long time! After all now that the World cup & IPL are over, I will start posting regularly… 🙂

Ingredients: Makes one bowl

  1. Tomatoes – 2 Medium
  2. Onions – 1 Medium + 1 Medium
  3. Garlic – Roasted – 2 Cloves
  4. Curd/Yogurt – 2 Cups
  5. Oil – For Smearing when roasting + Tempering
  6. Jeera Powder – 1 Tsp
  7. Mustard – for Tempering – 1/ 2 Tsp
  8. Red Chilli – 1 – broken into pieces
  9. Salt
  10. Coriander leaves – 5-6


  1. Roast the tomatoes, onions on flame directly or in pre heated oven at 180 degree Celsius.
  2. Roast the garlic in oil in a pan.
  3. De-skin and mash/chop the tomatoes roughly.
  4. Chop the roasted onion into thin strips.
  5. Whisk the curd thoroughly. Add salt, mix and keep aside.
  6. Add the jeera powder.
  7. Temper with red chilli and mustard in oil. Serve chilled with fresh coriander leaves on top.
To serve:
  1. Add finely chopped onions on top along with coriander leaves.
  2. Sprinkle jeera powder on top.
  3. Serve with toast or chapati. A healthy topping, spread for toast.
Culinary Secrets:
  1. Use roasted jeera powder for enhanced flavour.
  2. Use firm tomatoes, just ripe. Use a long fork when roasting directly over the flame.
  3. Use hung curd (curd hung in a clean white muslin cloth) to make the cool dip. Add chaat masala if you like.
Published in: on May 31, 2011 at 7:28 PM  Leave a Comment  

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