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Be it as a puree, garnish or stock, tomatoes are indispensable. Pushpesh Pant on the healthy tomato
Tomato is indispensable in most cuisines be it Greek or Hungarian. It is used day in and day out as puree, in stock or as garnish. Sandwiches — not only the classic TBL — pickles and chutneys can’t do without it either. Sun ripened or in their cherry avatar — the tomatoes tempt and delight us in myriad ways.
Few are aware of its origins in far off Peru. It was the Spaniards who brought it to Europe in the 16th century. Believe it or not, till the 18th century it was considered poisonous. Called the "Peruvian apple", it was used only for ornamental purposes. The French renamed it ‘the love apple’ when it was discovered that it was safe to consume it. High in water content and low in calories — only 23 cal per 100 g — and rich in vitamins A, B and C, the tomatoes are a healthy dietary option. They are diuretic, laxative and refreshing. (Only those with kidney stones or bothered by uric acid imbalance are advised to go slow). It is not surprising that they are a metaphor for robust health and youthful energy — Tamater jaise lal gal. Not long ago, bharwan tamater used to be the piece de resistance on most vegetarian menus — the cooks showing off their originality with the fillings — replacing the mundane potato with cottage cheese, sour hung yogurt, dried fruits and nuts and mushrooms. For some mysterious reasons — the recipes seem to have been suddenly lost or forgotten. Even the Hyderabadi delicacy baghar ke tamate is seldom encountered. We are happy to share with
our readers an old favourite tongue tingling tomato recipe that occupies
the twilight zone betwixt a sauce and a subzi — equally irresistible
with rice or roti. A tantalising fusion of northern and southern
flavours — the incomparable tamater ka kut. |
If
you are a westernised ‘juice, salad and soup’ person, you don’t
have to be reminded of the joys of the tomato — call it what you like
a fruit or a vegetable. Tomato ketchup aka sauce is ubiquitous
and the sweet and sour of the Indian Chinese variety depend on the old
faithful. And, can you imagine what will survive of the splendour of
spaghetti or many other Italian pasta and pizza if the tomato is not
available?
Even
if you are kahlis deshi khau piyu, chances are that you can’t
do without it. Most of our curries, gravies and tari rely on tamater
to provide body, colour and a pleasant sour tang.