This is part of a series on recipes that I use to fix myself a quick meal with as little number of ingredients as possible. The recipe below was put together by Deeksha. The speciality of this tomato chutney is that it can go with a lot of things. All kinds of rice, chips or bread.
- 400g tomatoes
- 1 large onion
- Indian Spice Box (chat masala, cumin seeds, mustard seeds, fenugreek leaves)
- 1 tbsp olive oil
- Heat oil in a pan on low flame. To it add some cumin seeds and mustard seeds.
- While the cumin seeds get mildly roasted, chop the onion finely. In some time the cumin seeds will give a pleasant odour.
- Add finely chopped onions to the pan and let them fry till golden brown (tip: Add salt to the onions as they then get cooked faster).
- Add finely chopped tomatoes or an equivalent amount of tomato paste. Let it cook for atleast 15 minutes on a medium flame.
- Add 1tbsp chat masala and 1/2 tbsp dried leaves of fenugreek (kasturi methi), if available. Mix well and cook for another few minutes. (Honey may be added to taste)
- Once cooked, pour in a bowl and enjoy it with corn chips, pilao rice, khakra, or any kind of bread.
Overall cooking time: 25 minutes
Researchers in Delhi at the National Institute of Plant Genome Research have developed a tomato that has a shelf-life of 45 days. A. Datta and S. Chakraborty with co-workers report in the paper published in the Proceedings of the National Academy of Sciences that they identified the ripening-specifics enzymes and silenced those genes through RNA interference.
India is the second largest producer of fruits and vegetables in the world and about 40% of the produce is lost because of excessive softening. This is particularly important problem in India because of poor infrastructure such as bad roads and lack of refrigeration which exacerbates the damage due to shipping and handling. The results of this research may be applied to mangoes, papayas and bananas and thus be of great significance to the agriculture industry which forms the backbone of the Indian economy.
During a time when genetically modified vegetables such as BT brinjal, are at the forefront of national consciousness, these researchers believe that there will be no objects to these tomatoes because there is no alien gene that has been introduced in the vegetable. The review process could be completed in as little as two years.
Meli, V., Ghosh, S., Prabha, T., Chakraborty, N., Chakraborty, S., & Datta, A. (2010). Enhancement of fruit shelf life by suppressing N-glycan processing enzymes Proceedings of the National Academy of Sciences, 107 (6), 2413-2418 DOI: 10.1073/pnas.0909329107