Tomato Bhorta – Smashed Tomato with Shallots & Fresh Herbs

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1. 1Step 1: Heat a flat pan on medium heat. When hot, add the dried red chilies and allow to char (a couple of minutes). Flip over and char the other side (total time will be approx. 5 minutes). The chilies will swell up, turn dark, and there'll be a nice smoky smell from the pan. Remove from heat before they turn black to a plate and allow to cool.
2. 2Step 2: Peel the garlic cloves (don't smash them). Add a teaspoon of oil to the same pan, fry the garlic cloves over medium-low heat, turning from time to time until softened, browned and slightly charred. Remove from heat to a plate and allow to cool.
3. 3Step 3: Add a tablespoon of oil to the same pan and heat on medium-high. When hot, add the whole tomatoes, cover the pan and cook, reducing heat to medium low.
4. 4Step 4: Turn over to ensure every side is cooked evenly. The skin will char and the tomatoes will soften. Keep pan covered.
5. 5Step 5: After some time the tomatoes will start disintegrating. Remove the peel from the tomatoes – I use a fork to pull off the skin as the tomatoes cook. Alternatively, you can remove the tomatoes from the heat, wait for them to cool down, then remove the skin, and then add back the tomatoes to the pan and cook.
6. 6Step 6: Remove cover from the pan. Using the back of a spatula, smash the tomatoes to help them break down completely. Keep cooking, uncovered, until the excess liquid has dried up and what remains is thickened disintegrated tomatoes. (The whole tomato cooking process will take about 30-35 minutes). Turn off the heat and wait for the tomatoes to cool down.
7. 7Step 7: In the meantime, peel and cut the shallot into thin slices (about 1/3 cup).
8. 8Step 8: Reserving half the shallots, sauté the remaining shallots in a teaspoon of oil in a separate pan until translucent and soft. Remove from the pan.
9. 9Step 9: Stem and chop cilantro leaves (2 tablespoons).
10. 10Step 10: In a plate, combine the charred dry chilies, browned garlic cloves, sliced raw shallots, sauteed shallots, and chopped cilantro. Smash well using a fork or your fingers – I prefer to use my fingers – it's quite satisfying!
11. 11Step 11: Add in the cooked tomatoes, salt, sugar, mustard oil and mix well. Taste and add more salt if needed.
12. 12Step 12: Transfer to serving bowl or plate. Serve with plain rice. (Usually this bhorta will accompany other dishes on the table, such as fried fish, or a meat dish, other bhortas, and dal).