Serving : 2 Cups

Ingredients :

  • 3 Tomatoes
  • 1 Green Bell Pepper (Capsicum)
  • 1 Teaspoon Red Chilli Powder (Lal Mirch)
  • 2 Teaspoon Tomato Ketchup
  • 3 Tablespoon Oil
  • 2-3 Green Chillies (Hari Mirch)
  • Salt To Tate

Method :

  • Roast Tomatoes and Capsicum on gas flame till its Skin turns black.
  • Peel the skin off and chop Capsicum finely.
  • Peel the skin off Tomatoes, deseed and finely chop them.
  • Finely chop Green Chillies and keep them aside.
  • Take Kashmiri Red Chilli Powder (which is used for colour, not very hot), add 1 Teaspoon Oil and 1 Teaspoon water and heat for a minute.
  • Keep it Aside.
  • Heat oil in a Pan and add Capsicum, Green Chillies and Chilli Powder paste.
  • Cook till Capsicum softens.
  • Then add Tomatoes and Salt.
  • Smash Tomatoes and Capsicum to bring it to a saucy consistency.
  • Add Tomato Ketchup and mix it properly.
  • Remove it from the flame.
  • Serve with Nachos and other snacks as dips.

Note : You can add a bit of vinegar if tomatoes are not sour enough.