Tamata Ghatia nu Shaak

About Tamata Ghatia nu Shaak

Ingredients

• Red tomatoes, finely chopped 1 cup
• Green tomatoes, finely chopped ¾ cup
• Gathia 1 cup
• Oil 3 tbsps
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Asafoetida 1 pinch
• Green chillies 2
• Curry leaves 8n to 10
• Salt to taste
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Sugar 1½ tsps
• Kitchen king masala ½ tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Tamata Ghatia nu Shaak (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cumin seeds and mustard seeds and let the seeds splutter.
2. Add asafoetida, green chillies and curry leaves and saute for a minute.
3. Add tomatoes, green tomatoes, salt and a little water and mix well. Cook till tomatoes become pulpy.
4. Add red chilli powder, coriander powder and cumin powder, mix well, cover the pan and cook for 2-3 minutes.
5. Add sugar and gathia, mix well. Cover and cook for 1 minute
6. Transfer into a serving bowl, sprinkle kitchen king masala and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps