A delicious and tangy chutney recipe that is simple to prepare at home is tomato-khajuri Khatta. Enjoy this South Indian dip recipe with parantha, Dalma, and rice dishes.
Ingredients for Odia tomato khajuri khatta
- 200 gm chopped tomato
- 1 teaspoon panch phoron
- 1 inch finely chopped ginger
- 1 pinch of powdered turmeric
- 1 pinch salt
- 8 black dates
- 2 teaspoon mustard oil
- 1/4 cup water
- 1 green chili
- 1/3 teaspoon red chili powder
- 2 teaspoons powdered jaggery
- 6 curry leaves
- 2 tablespoon chopped coriander leaves
How to make Odia Tomato-khajuri Khatta
Step 1: Heat the oil in the kadhai over a medium temperature before adding the panch phoran to make this simple dish.
Step 2: Next, add to the kadhai some finely chopped ginger and green chili, Curry leaves are then added after a brief stir-fry.
Step 3: Add the chopped tomatoes once the ginger and green chili have been slightly cooked. For a while, let the tomatoes cook while covering the kadhai.
Step 4: Add salt, red chili powder, and turmeric powder to the kadhai. To make the chutney thicker, stir in a little water in the pan. Give it some time to cook.
Step 5: Include the black dates and jaggery powder once the chutney has finished cooking. Once the tomatoes are fully cooked and the chutney thickens, let it simmer for a while.
Step 6: Garnish with coriander leaves after it has cooled. Serve with rice or parantha or puri meals.
Tags: tomato khajuri khatta recipe, tomato khatta bengali recipe, tomato khatta hyderabadi, odia recipe khatta, tomato khatta in english, tomato in odia language,
