Roast the tomatoes on a grill or directly on the stove top until the skin gets charred evenly. The tomatoes should also be cooked from within. Then cover the tomatoes with some cling film so they can steam further. Remove the skin after the tomatoes have cooled down.

While the tomatoes are cooling off. Finely chop up an onion and mince the garlic. Set this aside.

In a pestle and mortar finely mince the Madame Jeannette pepper and then add the tomatoes. Roughly grind them and put this in a heatproof glass bowl. Then place the chopped onions and garlic on top.

In a pan heat up the oil until it’s hot enough and pour it over the tomato, onions and garlic. The Chokha will sizzle and the onions and garlic will taste less raw after this step. Mix the Tomato Chokha and serve it with some rice and dal. TIP: you can also add fresh coriander leaves or sprinkle some lemon juice.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!