TOMATO CHOKA
Steps:
- Insert skewers in tomatoes and lay on open flame or cut in half. Lay cut side down on baking sheet and broil. Char until skin is blackened and peeling. Remove from flame and rest on plate. Peel off charred skin. Using a fork mash tomatoes, and add salt. In a mortar smash garlic, peppers and cilantro. Mix with pureed tomatoes. Heat some of the oil in a saucepan and caramelize onion. Add heated oil caramelized onion mixture to tomatoes.
BAIGAN CHOKHA
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Provided by Ramin Ganeshram
Categories Dinner Lunch Breakfast Quick & Easy Eggplant Vegetarian Vegan Vegetable Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Summer Fall
Yield 4 serving
Number Of Ingredients 9
Steps:
- Prepare a hot grill or preheat the broiler.
- With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
- Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
- Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
- Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.
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5/5 (7)Total Time 25 minsCategory BreakfastCalories 475 per serving
- Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
- While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don't have one) along with the skin of the scotch bonnet and pink salt.
A SMOOTH AND DELICIOUS TOMATO CHOKA - SIMPLY TRINI …
2008-03-24 Instructions. First method - Roast or boil the tomatoes, remove the skin, and crushed to a pulp. Add onion, 2 garlic, salt and pepper to taste. In a kalchul fry the remaining …
From simplytrinicooking.com
Cuisine East IndianCategory VegetarianServings 3Total Time 20 mins
From simplytrinicooking.com
Cuisine East IndianCategory VegetarianServings 3Total Time 20 mins
- First method - Roast or boil the tomatoes, remove the skin, and crushed to a pulp. Add onion, 2 garlic, salt and pepper to taste.
- In a kalchul fry the remaining garlic until brown and chongkay the tomato choka. Mix all the ingredients together and allow to cool.
- Second method - Dice raw tomatoes and add chopped garlic, salt and pepper to taste. Add olive oil and mix well.
TOMATO CHOKA RECIPE | BON APPéTIT
2020-09-22 Step 1. Heat a broiler. Broil tomatoes in a single layer on a rimmed baking sheet until skins are charred and flesh is beginning to collapse (cores should still be fresh and raw), …
From bonappetit.com
5/5 (4)Estimated Reading Time 2 minsServings 4-6
From bonappetit.com
5/5 (4)Estimated Reading Time 2 minsServings 4-6
- Heat a broiler. Broil tomatoes in a single layer on a rimmed baking sheet until skins are charred and flesh is beginning to collapse (cores should still be fresh and raw), about 3 minutes for smaller cherry or Sun Gold tomatoes and up to 15 minutes for larger heirloom or beefsteak tomatoes. Transfer to a shallow bowl or dish and gently crush with a fork or potato masher, removing any stems and tough bits; discard.
- Heat oil in a small saucepan over medium-high. Remove from heat; add onion, garlic, peppers, chile, and thyme. Stir to combine and drizzle over tomatoes; season with salt and black pepper.
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