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Hi. My name is Carrie Hunt and on behalf of Expert Village today I'm going to show you
how to make Palak Moong. The final ingredient we need to prepare for our spicy tomato butter
is our tomatoes. We're going to need three medium sized ones. These are off the vine
but they are green house not quite as good as fresh farmer's market. But what can you
do? We're going to first slice off the top with the green and you're going to dig in
so you can pull out that hard section, you want to get rid of that. It?s just too chewy
for this meal. Pop it out. And next we're going to want to squeeze out some of the juice.
We don't want that much juice in here. So go ahead and just give it a squeeze like Rachel
Ray. All right and now we're ready to cut. I'm just going to cut mine straight down the
middle to get in easy halves. Again, I'm going to want probably half inch sections 'cause
I do like chunks of tomato in mine. Here's some of that middle part again. And just go
for it right through. And, of course, the fresher the firmer the tomatoes the better
they're going to cook up and they'll taste even better. Some people like to put, like
to peel their tomatoes first, so they don't get those skins in there, but I like the skins
and its really okay with me. So it?s up to you. It?s your preference really. As I said
before we're going to be doing three of these tomatoes, just getting them nice. They don't
have to be even. They're going to be cooking for at least half an hour so size doesn't
matter. All that matters is that you have enough. All right and while I finish these
up we're going to move onto our next step.