Tomato Chutney with Egg Pakora

INGREDIENTS

• 4 Egg
• 120g Gram Flour
• 4 tbsp Rice Flour
• 600g Tomato
• 1 Onion
• 4 cloves Garlic
• 1 Green Chilli
• 1 tsp Ginger
• 1 tsp Cumin Seed
• 1 tsp Mustard Seed
• 0.5 tsp Turmeric
• 0.5 tsp Red Chilli Powder
• 1 tsp Ground Coriander
• 2 tsp Sugar
• 2 tsp Vinegar
• 6 tbsp Cooking Oil
• 180ml Water
• 1 tsp Salt

STEPS

1. 1

   Wash the tomatoes and cut them into small pieces. Finely chop 1 onion and 4 cloves of garlic (garlic). Finely chop 1 green chilli and grate 1 tsp of ginger.

2. 2

   Heat 1.98 tbsp of cooking oil in a saucepan over medium heat. Add 1 tsp of mustard seed and 1 tsp of cumin seed and cook for 30 seconds, until the seeds begin to splutter.

   ⏱ 1 min

3. 3

   Add 1 onion (chopped), 4 cloves of garlic (chopped), 1 green chilli (chopped), and 1 tsp of ginger (grated). Cook for 3 minutes, stirring, until the onion softens.

   ⏱ 3 min

4. 4

   Add 600g of tomato (chopped), 0.5 tsp of turmeric, 0.5 tsp of red chilli powder, 1 tsp of ground coriander, 2 tsp of sugar, 2 tsp of vinegar, and a pinch of 1 tsp of salt. Stir in 180ml of water, cover, and simmer over low heat for 15 minutes, until the tomatoes collapse and the chutney thickens.

   ⏱ 15 min

5. 5

   Mash the chutney with the back of a spoon until mostly smooth. Taste and adjust salt if needed. Keep warm over very low heat.

6. 6

   For the pakora batter, whisk 120g of gram flour, 4 tbsp of rice flour, 0.5 tsp of turmeric, 0.5 tsp of red chilli powder, and a pinch of 1 tsp of salt with 180ml of water until smooth and thick. Beat 4 eggs separately, then whisk it into the batter.

7. 7

   Heat the remaining 4.02 tbsp of cooking oil in a deep frying pan to 175°C, or until a small drop of batter rises immediately and sizzles. Carefully drop spoonfuls of batter into the oil, frying in batches for 3 to 4 minutes, turning once, until puffed and golden brown. Drain on paper towels.

   ⏱ 3 min

8. 8

   Serve the hot egg pakora immediately with the warm tomato chutney.