Roast Tomato Bharta

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Roast Tomato Bharta

Roast Tomato Bharta is a traditional Anglo-Indian recipe from the 1860s for a classic accmopaniment of roasted tomatoes that are mashed and blended with chilli, ginger, mustard oil and lemon juice. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Roast Tomato Bharta.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6–8

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Spice Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

103.—Tomato Burta
Bake in an oven a dozen good-sized tomatoes until the skin cracks; break them down, and mix with
them a little ground chilies, ginger, salt, and half a tspful of good mustard oil. A small squeeze
of lemon-juice may be added if desired.

Modern Redaction

Ingredients

12 ripe tomatoes (roma tomatoes are good)
1/2 tsp chilli powder (or to taste)
1/4 tsp ground ginger
1/4 tsp sea salt
1/2 tsp mustard oil
1 tbsp lemon juice

Method:

Sit the tomatoes on a roasting tray, transfer to an oven pre-heated to 180°C and roast for 30-40 minutes, until they have begnu to break down.

Turn into a bowl, mash gently with a fork then work in the spices and lemon juice.

Serve warm as an accompaniment or as a light meat with rice and dal.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.