Spicy Tomato Curry with Local Flavors

Ingredients

While the original Mauritian Rougaille is known for its simplicity and use of local ingredients, this adapted North East Indian version adds a fiery twist. The spices used in this recipe, such as mustard seeds, cumin, and red chili powder, are typical of North East Indian cuisine. Additionally, the use of local vegetables and meats commonly found in the region adds a unique touch to the dish. We alse have the original recipe for Rougaille, so you can check it out.

• 2 tablespoons (30ml) mustard oil 2 tablespoons (30ml) mustard oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 4 tomatoes, finely chopped 4 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 500 grams vegetables or meat of your choice (such as potatoes, eggplant, chicken, or fish), cut into bite-sized pieces 500 grams vegetables or meat of your choice (such as potatoes, eggplant, chicken, or fish), cut into bite-sized pieces
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add mustard seeds and cumin seeds. Let them splutter.
3. 3.
   Add chopped onions and green chilies. Sauté until onions turn golden brown.
4. 4.
   Add ginger-garlic paste and sauté for a minute.
5. 5.
   Add chopped tomatoes and cook until they soften and release their juices.
6. 6.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. 7.
   Add the vegetables or meat of your choice and cook until they are tender.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or flatbreads.

Treat your ingredients with care...

• Mustard seeds — Toasting the mustard seeds before adding them to the dish will enhance their flavor.
• Tomatoes — Choose ripe and juicy tomatoes for the best taste and texture.
• Vegetables or meat — Ensure that the vegetables or meat are cut into uniform bite-sized pieces for even cooking.

Tips & Tricks

• For an extra smoky flavor, you can roast the tomatoes before adding them to the curry.
• Adjust the spiciness according to your preference by adding more or less red chili powder.
• To make the dish more indulgent, you can add a dollop of ghee (clarified butter) before serving.
• Experiment with different combinations of vegetables or meats to create your own unique version of this curry.
• Leftovers taste even better the next day as the flavors develop further.

Serving advice

Serve the Tangy Tomato Bharta hot with steamed rice or freshly made rotis (Indian flatbreads). Accompany it with a side of cooling raita (yogurt dip) and pickles to balance the spiciness.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Indian copper or earthenware bowl for an authentic touch.