11 October, 2017
Tamatar ka Shorba
1kg ripe tomatoes, 1 tsp white sugar, 4 fat cloved garlic, Half inch ginger, 5 whole black peppercorns, 1 tsp whole cumin, 1 tsp whole fennel, 1 tbsp ghee or oil, Salt to taste
Preheat the oven to 200 degree c. Quarter the tomatoes, place on a lined baking sheet and sprinkle the sugar all over. Roast the tomatoes for half an hour.
In the meantime, peel and roughly chop the ginger and garlic. Bring the oil to heat on medium in a frying pan. First sizzle the whole spices and then saute the ginger and garlic until pale golden. This will take a couple of minutes. Now turn the heat off until the tomatoes are ready.
When the time is up on the tomatoes, take the sheet out of the oven and leave to cool slightly until they are blender friendly. Now toss the spice mix and the tomatoes into your blender and puree until smooth. Add salt to your taste.
Finish by sprinkling some chopped parsley on top of the Tamatar ka Shorba and serve it hot with sliced chillies and bread buttered and grilled on both sides.