Drink recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4524417

Shitha

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups3 servings speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4524417

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes using chile #recipes using garlic #recipes using lemon juice #recipes using salt #recipes using tomato #recipes using vegetable oil #recipes using vinegar #recipes with images #recipes without cooking time
Drink

Ingredients

Scale
  • 2 tablespoons red chile powder (or fresh red chilies, blended)
  • 2 medium tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Salt to taste
  • 1 tablespoon lemon juice or vinegar (optional)

Directions

  1. Heat the oil in a small pan over medium heat.
  2. Add minced garlic and sauté until golden.
  3. Add chopped tomatoes and cook until they soften.
  4. Add chile powder and salt. Stir well.
  5. Simmer for 10–15 minutes until the mixture thickens.
  6. Add lemon juice or vinegar if desired for extra tanginess.
  7. Let it cool before serving.

Equipment

Small saucepan or frying pan, Wooden spoon or spatula, Blender (optional, for smoother texture)

Notes

For a smoother sauce, blend the mixture after cooking.

Adjust the amount of chili to suit your spice tolerance.

For a richer taste, roast the tomatoes before adding them.

You can store shitha in a sealed jar in the refrigerator for up to one week.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.