If you’re tired of eating the same dish every day, then today in this report we’re going to tell you about a dish you’ll enjoy eating again and again. It’s Rajasthani Tomato-Chilli Tippore. If you’re also bored with the same lentils, rotis, and vegetables every day, here’s a Rajasthani-style tomato-green chili recipe called Rajasthani Tomato-Chilli Tippore. You should definitely try making it at home.
This is a Rajasthani dish that’s considered one of Rajasthan’s traditional and extremely delicious dishes. It doesn’t require many ingredients; it can be prepared with simple ingredients. You can prepare it with just tomatoes and green chilies, along with basic spices, for a spicy flavor. This dish can be enjoyed with rice, rotis, or parathas.
Ingredients for Tomato-Chili Tipora
- Tomatoes – 4 to 5 medium-sized
- Green chilies – 5 to 7
- Oil – 2 to 3 tablespoons
- Cumin seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Asafoetida – 1 pinch
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Fennel powder – 1/2 teaspoon
- Dry mango powder – 1/2 teaspoon
- Salt – to taste
- Garam masala – 1/4 teaspoon
- Coriander leaves – finely chopped
Learn the complete step-by-step recipe for making Tipora
First, take the tomatoes and green chilies and wash them thoroughly. After washing and cleaning them, cut the tomatoes into small pieces. Similarly, cut the green chilies lengthwise.
Now you need to take a pan, turn on the gas, and place it on the stove. Add oil and heat it. Once the oil is hot, add mustard seeds and cumin seeds. As soon as the mustard seeds start crackling and the aroma of the cumin seeds begins to emanate, add a pinch of asafoetida and let it crackle as well.
After this, add chopped green chilies and fry them thoroughly for about 1 to 2 minutes. Now add the chopped tomatoes and mix well. Cook thoroughly. Now, add turmeric, coriander powder, red chili powder, fennel powder, and salt to taste over the tomatoes. Mix everything thoroughly and cook thoroughly.
Once everything is well combined, cover the pan. Let it cook over medium heat for about 5 to 7 minutes. Remove the lid and stir the vegetable occasionally to prevent the tomatoes from sticking to the pan.
When the tomatoes have softened and the masala starts releasing oil, remove the lid and fry the vegetable for another 2 to 3 minutes.
Now add dry mango powder and a little garam masala and mix well. You can also add yogurt if you like.
Your hot Rajasthani tomato-chilli tikki is ready. Serve it with roti, millet roti, parathas, puri, or dal-rice.
