Tomato Bath

Ingredients:

2 cups semolina or suji

4 ripe tomatoes - finely chopped (about 2 cups)

6 green chillies - finely chopped

1 small red onion - finely chopped1 inch piece of ginger - grated¼ cup each - fresh green peas and charoli nuts (or your choice)

Seasoning: (added to bring crunchy bite and fragrance to tomato bath)

1 tablespoon oil or ghee

6 fresh curry leaves and

a tablespoon of finely chopped fresh cilantro

½ tsp each - urad dal,

chana dal,

cumin and mustard seeds
Preparation:

Place an iron skillet on stove top. On medium heat, add and roast semolina/suji to pale gold color, stirring in-between.
Meanwhile, proceed with tomato bath preparation.

In a wide pan, add and heat oil/ghee.

Toast the ingredients listed in seasoning in the order mentioned.

When mustard seeds start to jump around, add green chillies, onion and ginger.

Cook for few minutes until the onions soften.

Stir in chopped tomatoes and fresh green peas.

Cook until tomatoes become mush.
Add about 4 cups of water along with half teaspoon of salt.

Cover and bring the water to a boil.

At this stage, pour in the roasted semolina/suji at a constant flow/speed, continuously stirrng. Take care not to form semolina lumps. Stir, stir and stir. Sprinkle charoli nuts. Reduce the heat to medium-low and cook until the whole thing comes together to a moist firm mass.
Serve hot with coconut/peanut chutney or with a cup of yogurt.