This chatpata salsa with some Indian tempering is anytime a favourite dip. It can be relished with veggie crudites, croutons, papad, tortillas or chips when you crave to munch on something healthy or for something light. You can also add some fruits in it for some extra flavour.
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 green chilies, chopped
- 1-2 garlic cloves, chopped
- handful of coriander leaves, chopped
- pinch of salt
- pinch of black pepper powder
- 1/2 tsp. red chili flakes
- 1 tsp. lime juice
- 1 tbsp. olive oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- pinch of asafoetida
- 1 tsp. urad dal (split black gram)
In a bowl, combine all the ingredients starting from tomatoes to lime juice. Heat oil in a pan and temper with mustard seeds.
After it stops spluttering, add the asafoetida, urad dal and curry leaves. Switch off the flame and stir for a few seconds.
Then pour this tempering over the prepared salsa and relish with fried / roasted papad, tortillas, chips, croutons, veggie crudites, etc.