Step 1
Wash the tomatoes and pat dry. Roast them directly on an open flame or in a pan till the skin is charred and black all around. Keep turning so they cook evenly.
Step 2
Once roasted put the tomatoes in a bowl and cover for 5 minutes. This helps loosen the skin. Peel off the blackened skin and mash the pulp in a bowl. Keep aside.
Step 3
Heat 2 tablespoons mustard oil in a small pan. Fry the badi on medium flame till golden and crisp. Crush them lightly into big pieces and keep aside.
Step 4
To the mashed roasted tomato add chopped onion crushed raw garlic chopped green chilies salt and chopped coriander leaves. Mix well.
Step 5
Add the crushed fried badi to the tomato mix. Drizzle 1 tablespoon raw mustard oil on top. Mix gently so badi stay a little crunchy.
Step 6
For tempering heat 1 tablespoon mustard oil in a small tadka pan. Add broken dry red chili crushed garlic and asafoetida. Fry for 30 seconds till garlic turns golden.
Step 7
Pour the hot tempering over the chutney and mix.
Step 8
Taste and adjust salt or chili as needed.
Step 9
Serve immediately with hot steamed rice dal or pakhala for lunch.
Step 10
Note: Add the badi just before serving so they stay crisp. If you like it spicier add one roasted dry red chili while mashing the tomato.
