TOMATOR TOK

I am getting family Bengali after quite sometime, is it authentic Bengali recipe? The recipe source is our mother! She says she has drawn inspiration from "tenga"; a famous Assamese light curry base using tomato. I have told you earlier major portion from my father's side left Comilla to settle in Assam, while mother's side in Nadia, Burdwan districts of West Bengal. When family veterans learnt some heirloom Assamese steamed "pithas", Burdwan got us best quality "shitabhog, mihidana"..... Bengalis in Bengal do not really try making sweets at home, there are sweet shops every corner of lanes, bylanes, at major junctions. Pitha is homemade speciality, till date our families do not buy it from sweet shops. Last January, I got pissed off when mother-in-law asked paa-in-law to get store bought "patishapta" for their visiting son. I felt like what is this? She used to make really good "patishapta" once, for sake of it she should not buy it from a store. The wish to feed your visiting kid is natural, there are lot of other things to feed. I am personally  against commercialising "pithe-puli".. in pages of "foodonomy," they should be known as "traditionally exclusive stuffs."

I have visited Assam only 3-4 times, what I loved most there is their traditional homes. Even in crowded township of Nagaon, they built homes with asbestos roofs surrounded by greens. If you are in a quaint Assamese neighbourhood, you will enjoy the trail. That was in 2003, really do not know about the developments now. In year 2003, I felt city of Guwahati was more developed than Kolkata. Now, the situation may be different. I actually liked Shillong, what a lovely place. 

Well, Kolkata is nostalgia I am unwilling to go back, settle down at the moment, on retirement we have to go back because it would still be one of cheapest places in India. You all know I lack drama in me, I hate lies unless required.... you will not see me speaking ill of those who chose never to go back.... there I bond with our childhood buddy Debopam Raha, else I tread in path of 'Bibhutibhusan' while he sails in neutron, proton, this.. that. I asked him once why he came back from America during his prime, obviously not because of "mitti ki pukar".... He explained me clearly reasons, he does not repent about a decision just like T, he does not accuse people who have different plans just like T, I am their perfect friend, the failed self have ability to appreciate those who are successful. 

You bet, who unnecessarily show too much of "desh bhakti" might have some unfulfilled wishes hidden inside. That is not wrong unless, until you take unnecessary digs at others who have reached where they wished to, you are doing a wrong thing which I cannot be supportive of. People achieve what  they wish for after lot of hard work, we must respect that. Anyway, I had to make a come back with what I love..... sharing family recipes in the blog.... here is one summer friendly, light curry with ripe tomatoes TOMATOR TOK. 

Is it soup? Us at home did not consider it as but you can well call it a "deshi tomato soup".... This was particularly done between months of February and April. The tomato price used to go down by that time, the mother prepared it in bulk with good amount of tomatoes. Our parents used to have big bowls of it entire summer. Okay, it was not as favourite as dal to rest of us, these days I love it. In the picture, what you see is how this soupy, tomato curry was served with.... "maach bhaja mainly, then add as you wish.... "aloo bhaja, begun bhaja.... " the list can be bigger. In those days salad was not had in middle class families like us, it is recent development. I can say any one who loves soups and those who are not fond of it, both kinds would enjoy it. 

This curry is healthy, not accompaniments. Then, it is always up to you what you are having it with. I or my family enjoy it with fish fry, potato or egg plant fry and rice. That is exactly how  I wished to share TOMATOR TOK on blog! Our family uses radhuni / ajmod seeds for the tempering and a tea spoon of its paste is to be added towards end for better flavour. Besides, we use slitted green chillies, halved dry red chillies, a bay leaf. The chopped, fresh coriander is my addition. Trust me, I give you a wonderful "deshi meal idea for summers".. If you have problem to prepare small amount of ajmod seeds paste in absence of "shilnora".. crush a teaspoon of it  in mortar, pestle to coarsely ground powder, add towards end just as I do!

INGREDIENTS :

RIPE TOMATO : 500GM

SLITTED GREEN CHILLI : 3-4

HALVED DRY RED CHILLI : 2-3

AJMOD / RADHUNI : 1/2TSP + 1TSP [WIKI says radhuni is dried fruit of Trachyspermum Roxburghianum, a flowering plant; smells like parsley, tastes like celery. Honestly, until I had a blog, I did not require to know what radhuni is called outside of my family; some called it wild celery seed, I took it, now WIKI says it is this]

TURMERIC POWDER : 1/2TSP

CHOPPED CORIANDER : 2TBSP [OPTIONAL]

SALT : AS REQUIRED

SUGAR : 1TSP

OIL : 1TBSP

PROCEDURE :

Wash tomatoes well, cut each into 4 halves.

Take pieces in pressure cooker, add 2 coffee mugs of water, 1/2 of turmeric powder, little salt.

Close tight lid, pressure cook at lowest heat up to 1 whistle.

Let lid open normally. Heat oil in wok, temper it with ajmod seeds, washed, halved dry red chillies, a bay leaf. Stir, add boiled tomato mixture.

Add 2-3 coffee mugs of water, the rest of turmeric and salt, washed, slitted green chillies. Cover, bring it to boil at low  heat.

While it is simmering, prepare paste with 1tsp of radhuni / ajmod seeds, if you face problem just crush it in mortar, pestle. Add to boiling tomato curry 2-3 minutes before switching off gas stove.

Add sugar, washed, chopped coriander before switching off gas stove. 

My side of family considers it as side to plain rice.