12 September 2014,12:07 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the sauce, place the tomatoes, garlic and chillies under a hot grill. Turn frequently, until the skins blister and blacken. The chillies will need about 5 minutes, the garlic 15 minutes and the tomatoes 20 minutes.
  • Peel the garlic, remove the skin and seeds from the chilli, but do not peel the tomatoes.
  • Dry-fry the oregano in a small heavy-based pan for a few minutes until you can smell the aroma.
  • Heat the oil in another small pan. Gently fry the onion for about 5 minutes until translucent. Add the oregano and fry for another minute.
  • Puree the tomatoes, including any blackened bits of skin (they add to the flavour), with the garlic, chilli and onion mixture until smooth.
  • Pour into a large frying pan and season with the sugar, salt and pepper. Simmer for 5-10 minutes, stirring occasionally, until some of the liquid has evaporated. Stir in the butter and set aside.
  • Meanwhile, peel the vegetables and cut into even-sized 5 mm/ ΒΌ inch thick slices. Place in a steamer set over a large pan of boiling water, putting the denser vegetables at the bottom. Cover tightly and steam for 15 minutes until just tender.
  • Transfer the vegetables to a heated serving dish. Dot with the butter and carefully stir in the parsley, salt and pepper.
  • Re-heat the sauce and serve separately.


  • 1 celeriac
  • 4 potatoes
  • 2 parsnip
  • 4 kohlrabi
  • 1 sweet potato
  • 2 eddo or colocassi
  • 50 grams butter
  • 4 tablespoon finely chopped flat- leafed parsley
  • Salt and pepper


  • 1 kg plum tomatoes
  • 6 large garlic cloves, unpeeled
  • 4 fresh green chillies
  • 4 teaspoon dried oregano or thyme
  • 4 tablespoon sesame oil
  • 1 onion, chopped very finely
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Pepper
  • 30 grams butter

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