As tomato prices soar in Mumbai, experts recommend flavour-packed substitutes for everyday cooking

Tomato prices have been soaring in the city owing to unseasonal showers and its fallout resulting in shortage as recently reported by midday For those seeking ways to skip this kitchen staple until prices balance out without having to forego flavour and convenience we have sorted things out A Mumbaibased chef and a couple of nutritionists recommend suitably healthy and readily available replacements while cooking as well as handy guidelines to follow in the absence of tomatoesGet the red swap rightSherry Mehta a Kharbased chef tells us that when tomato prices surge many cooks turn to red bell peppers to give their gravies a vibrant and appetising look only for the vegetablersquos naturallysweet flavour to end up overpowering the dish ldquoThe key trick to prevent this Roast the peppers first and then blend them with a splash of vinegar or lemon juice Roasting removes the raw sweetness and deepens the colour while the acidity balances the profile so the gravy tastes balanced rather than pepperyrdquo she suggests Red bell peppers may be used in pasta dishes curries and soupsReplacing consistencyLahori ande chole chickpeas and eggs curry made using yoghurt instead of tomatoes Pic courtesySherry MehtaTomatoes bring two elements to most popular Indian vegetarian and nonvegetarian curries Tanginess and body A reliable combination that offers both factors is using yoghurt for tanginess and Besan gram flour for thickness Mehta lists the steps ldquoWhisk a spoonful of besan into yoghurt before adding it to the pan The besan stabilises the yoghurt so it doesnrsquot split while the mixture gives the curry a smooth tomatolike acidity and natural richnessrdquo Yoghurt can work best in dishes such as meat curries and biryanis that require a significant amount of tomatoesPantry essentialMehta adds ldquoA longlasting ingredient many cooks depend on is amchur dried mango powder It stores beautifully for months adds instant brightness and disappears seamlessly into most graviesrdquo She strongly recommends using it in Chole chickpea curry ldquoAdd a teaspoon towards the end to restore the tang and depth usually provided by tomatoes without changing the traditional flavour of the dishrdquoNatural colouring optionsNutrition consultant Prithmesh Mago Lulla says that simple ingredients available in the kitchen can help with colour ldquoKashmiri chilli powder or a small amount of beetroot pureacutee works very well Roasted red bell peppers blended with a little onion and garlic can also recreate the body and sweetness of tomatobased gravyrdquoOrange with redPrithmesh Mago Lulla right Aditi PrabhuBorivlibased nutritionist Aditi Prabhu who specialises in gut health shares ldquoRoasted carrot and roasted pumpkin are simple healthy alternatives for colour red pumpkin and paprika can be particularly usefulrdquo Pumpkin which tastes mildly sweet and fresh can be very handy for flavour Raw mango and tamarind are good options for acidity as well she says Tamarind spice can even be used in paste form from chutneys and dal to stirfry dishesWatch your Vitamin CIngredients that substitute tomatoes are red bell peppers amchur powder and lemons Representation picsistockIf you intend to avoid tomatoes nearly completely Lulla emphasises ldquoTomatoes are a rich source of Vitamin C potassium folate and antioxidants like lycopene which is beneficial for heart health and inflammation When replacing them in everyday cooking acidity and nutrients matter Sour agents like tamarind or kokum can replicate the tanginess but wonrsquot offer the same vitamin or antioxidant profilerdquo She advises including Vitamin Crich foods like lemon amla Indian gooseberry and red bell peppers ldquoYou can also increase the intake of papaya and watermelon if you wish to avoid tomatoes as much as possiblerdquo she saysTips for natural colouring agentsDorsquosgtgt Stick to natural colour sources Beetroot red capsicum and Kashmiri chilli powder Use 23 tablespoons of beetroot or bell pepper pureacutee or 1 tablespoon of Kashmiri chilli powder for a familysized dish These provide fibre as wellgtgt Ensure you add these early in the cooking process so the colour blends wellgtgt If you must absolutely use food colouring brands look for the ones that specify lsquoFDampC approvedrsquogtgt Use only a tiny pinch of food colouring as more colour doesnrsquot mean better flavourDontrsquosgtgt Use products containing certain azo dyes like Tartrazine Sunset Yellow and Carmoisine and those labelled lsquononpermitted coloursrsquo as they can trigger sensitivities in some individuals especially childrengtgt Add too much beetroot mdash it can make dishes sweet especially when paired with ironrich foodsgtgt Mix too many colour enhancers together it may affect taste and texturegtgt Use an excess of Kashmiri chilli powder especially if you are suffering from or prone to gutrelated issuesInformation courtesy Prithmesh Mago Lulla and Aditi Prabhu