Tomato pora - Roasted tomato salsa

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. It reduces the risk of heart disease, cancer and diabetes. Bengalees knew about it since ages and this item was popular even in our grandmas time. This is a roasted preparation and hence preserve the nutrition. It is amazingly fast and easy to make and the taste in winter time is awesome.

Preparation Time: - 5 min

Cooking Time: - 10 min

Servings: - 2 persons

Ingredients:- 

1. 2 medium Tomatoes
2. ½  Medium sized onion finely chopped
3. ¼ cup chopped Coriander leaves
4. Few drops of mustard oil (optional)
5. ½ tsp lemon juice (optional)
6. Salt and Sugar to taste. You can totally avoid sugar if you want.
7. 1 Green Chili finely chopped
8. 1 whole Green chili for garnishing

Preparation:-

1. Wash the tomato and dry it. 
   
2. Roast the tomato over burner flame with the burner set at medium. Spin it slowly so that all sides are equally roasted. I use a wire rack for this and spin the tomato using a tong.
   
3. Wait till the skin becomes charred on all sides. You can place the tomato in an oven and broil also for the same effect.
   
4. Peel the tomato skin when cooled.
   
5. Mash the tomato in a bowl, mix chopped onion, coriander leaves and green chili thoroughly.
6. Add few drops of mustard oil to give it a Bengali touch. If you do not like the pungent smell avoid it.
7. You can add ½ tsp of fresh lemon juice also. Please note that mustard oil and lemon juice cannot be used simultaneously. It is either mustard oil or lemon juice.
8. Garnish with a whole green chili and serve.
   

Serve this side dish with hot steamed rice in winter if you are Bengali. You can use this as a salad with your choice of bread too.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.