Tomato Paratha With Instant Jimikand Pickle

PREPARATION

(For Jimikand Pickle)

1. Heat sufficient oil in a heavy skillet, add 435 grams elephant foot yam and deep fry these until golden brown and crispy.
2. Remove it from heat and drain it on an absorbent paper. Keep aside.
3. Take a deep pan, add 130 milliliters sugarcane vinegar, 150 grams jaggery and stir continuously until the jaggery is fully dissolved.
4. Bring it to a boil. Remove it from heat and keep aside.
5. Heat 50 milliliters oil in a skillet, add 1/4 teaspoon carom seeds, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
6. Add 1 teaspoon salt, 1 teaspoon black salt, 2 teaspoons red chili, 1 teaspoon coriander powder and mix it well.
7. Then, add the prepared syrup and mix it again.
8. Bring it to a boil.
9. Now, add the fried elephant foot yam and mix it well.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat and keep aside.

(For Tomato Paratha)

1. Heat 2 teaspoons oil in a skillet, add 1/2 teaspoon cumin and stir well.
2. Then, add 450 grams tomato and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
5. Cook for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Remove it from heat.
7. In a mixing bowl, add 350 grams wheat flour, cooked tomatoes and knead it into a smooth soft dough.
8. Rest the dough for 15 - 20 minutes.
9. Add some oil and tuck the dough well.
10. Take a ball fro dough and dust it with flour.
11. Flatten it with the help of a rolling pin.
12. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
13. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 
14. Serve hot with instant jimikand pickle.