I’m not a big fan of tomatoes. In fact, when I was a kid, I used to hate everything with tomato in it! But raw tomatoes are a different thing altogether. I used to like raw-tomato-gojju prepared by mom, and when she started making raw-tomato-chutney, I started loving it. And it did become a super hit at my inlaws' place too.
Learnt another raw-tomato dish from inlaws - raw tomato and onion palya. Owing to the demand for this chutney and palya at home, all of us keep picking up raw tomatoes whenever we eye them! And debate on whether to prepare chutney or playa this time!
This playa has a shelf life of about a week when refrigerated, so it makes a convenient dish to prepare and use whenever needed throughout the week.
Here’s the simple recipe...
|Raw Tomato-Onion Palya
Preparation time : 10 min
Cooking time : 20 min
Serves : 4-5
Raw tomatoes - 5-6 medium sized
Onion - 3-4 medium sized
Cooking oil - 1 Tbsp
Mustard seeds - 1 tsp
Turmeric - 2 pinches
Salt - ½ tsp or as per taste
Green chilies - 4-5, vary depending on taste
Curry leaves - 2-3 sprigs
Chili powder - 1 tsp; alternatively, rasam powder or sambhar powder can also be used for a different taste
Coriander leaves - 1 Tbsp, chopped
• Slice raw tomatoes and onions into thin slices, vertically
• In a heavy bottomed pan, heat oil and add mustard seeds and allow to splutter
• Add curry leaves, and when they turn crispy, add the onions slices and turmeric
• Once the onions are almost translucent, add the sliced raw tomatoes
• Sauté well, till the raw tomatoes are cooked soft, yet not soggy. This will take at least 10 minutes or more, and has to be cooked on low to medium heat.
• Add salt and chili powder and mix well and sauté for a few more minutes for the flavors and taste to blend well
• Serve with a chapathis / pooris / rice
Tips n Tricks:
• Make thin slices of tomatoes and onions, it cooks fast, and tastes better
• The spice powder given in Dill Rice recipe can be used for a richer flavor and taste