Banaras Ka Tamatar Chaat

History:

Tomatoes originated in western South America and were first cultivated by the Aztecs and Incas in Mexico. They travelled to Europe with Spanish explorers in the 16th century and though they were initially thought to be poisonous, tomatoes soon found their way into world cuisine. Portuguese traders brought the tomato to India.

Production in India

India produces over 20 million tonnes of tomatoes annually, making it the second largest producer of tomatoes in the world, after China.
The major producing states are Andhra Pradesh, Madhya Pradesh, Karnataka, Odisha, Gujarat, Chhattisgarh, Maharashtra, Bihar and West Bengal.
Tomatoes adapt well to different soils and climates, from coastal plains to plateaus.
Tomatoes have two harvest seasons—December to February (winter crop) and April to June (early summer crop). Maharashtra, Karnataka and Gujarat also use polyhouses to increase the output of high-quality hybrid tomatoes off-season.

International Culinary Uses

Italy: Tomatoes are used in plenty in Italian food, from slow-cooked pasta sauces and Neapolitan pizza to bruschetta topped with fresh tomato and basil.
Mexico: Fresh tomatoes are used in salsa, guacamole, tacos and enchiladas, while tomatoes are cooked into sauces to produce traditional stews like pozole.
Spain: Tomatoes are used to make gazpacho (cold tomato soup) and also in the famous paella.
Middle East: Tomatoes form the base of shakshuka (eggs cooked in spiced tomato sauce) and tagines.

Indian Regional Specialities

Tomato Rasam (South India): A tangy, pepper-spiced soupy dish eaten with rice or vada.
Tamatar ki Chutney (Bihar): A sweet-sour chutney made with jaggery, chillies and ripe tomatoes.
Thakkali Sadam (Tamil Nadu): A flavoured tomato rice dish with spices and curry leaves.
Tamatar ka Shorba (North India): A warming tomato soup with Indian spices.
Alu Tamatar Sabji (Gujarat): A famous thick gravy with potatoes served with khichdi.

INTERESTING FACT

Close to 1,50,000 kilograms of overripe tomatoes are hurled by attendees at the La Tomatina festival in Buñol, Spain.
There are over 10,000 varieties of tomatoes worldwide—from tiny cherry tomatoes to giant beefsteak tomatoes that can be 10 inches in diameter.

RECIPE: BANARAS KA TAMATAR CHAAT

INGREDIENTS

3 tomatoes, puréed
3 tomatoes, finely chopped
2 potatoes, boiled and mashed
1 green chilli
1 tablespoon ginger, chopped
1 teaspoon black pepper powder
2 tablespoons jaggery powder
1 tablespoon cumin seeds
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon chaat masala
2 tablespoons coriander, chopped
1 tablespoon ginger, chopped (for garnish)
1 green chilli, chopped
1 lemon
¼ cup namakpare (wheat crackers)
1 tablespoon oil
Salt to taste

METHOD

For the tamatar chutney, add 3 puréed tomatoes to a pan. Cook on a medium flame with a pinch of salt, ¼ teaspoon black pepper powder and 1 tablespoon jaggery powder. You can adjust the sweetness as per your taste. Keep cooking this till it reaches a thick consistency. Keep it aside.
Next, in a pan, heat some oil and add the cumin seeds, green chilli and 1 tablespoon chopped ginger and sauté for a few seconds.
Add the chopped tomatoes to this pan and cook on a medium flame.
When the tomatoes turn mushy, add the potatoes and mix well.
Add the black pepper, chilli powder, cumin powder, chaat masala and salt and mix well.
Cook this mixture for 10 minutes until the tomatoes and potatoes are mixed uniformly. You can add a bit of tamatar chutney to this mix.
Now, add ½ tablespoon of jaggery and juice of ½ a lemon, till the mixture is spicy, tangy and sweet.
Take a serving bowl and place the tomato and potato mixture in it. Top it with tamatar chutney, chopped coriander leaves, chopped ginger, chopped green chilli and crushed namakpare. Serve immediately.

Warning: Ask a parent or adult to help with this recipe.