Stewed tomato relish (Christine Ward's Tomato Bharta) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 168) by Madhur Jaffrey

  • tomatoes
  • green chiles
  • Show all ingredients...
  • Serves : 300 ml (10 fl oz, 1.25 cups)

  • EYB Comments

    Despite the title, tomatoes are lightly cooked. Serve with any Indian meal.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Christine Ward's Country captain

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, tomatoes are lightly cooked. Serve with any Indian meal.

  • Ganga108 on January 15, 2024

    I needed to cook the tomatoes longer to get to soft/mashable stage. Added some chilli paste for a little more heat. Lovely - let the tomatoes cool before adding chilli, onion and coriander leaves for the best, fresh, tangy taste. I'd also love this with just popadums /papad for a snack.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.