Ugai or Rougaille

Last week, I blogged about making roti so this week I thought I'd write about the spicey tomato sauce that we eat with it. My M-i-L calls it "ugai" but after a bit of internet research we think she means "Rougaille". We think it's her Chinese accent that's changed it which is one of the very quirky and endearing things about my M-i-L. 

The sauce is super simple, quick to make and tasty. You can also add onions and garlic to this dish but we keep it really simple with just 3 main ingredients.

Ingredients:
4 x large tomatoes
Chillies -  chopped in half and keep the seeds (as many as you can take)
Small bunch of Coriander (roughly chopped)
Salt to taste

Time: About 15 - 20mins

1. Use the same pan as the Roti. (This is important for some reason?)

2. Put the whole tomatoes in the pan with a little bit of oil on high heat and cover with a lid.

3. After about 5 minutess the skin of the tomatoes should have blackened and loosened. Turn down to lower heat and allow to cook for a further 10 to 15 minutes until the tomatoes have disintergrated.

4. Add the chopped chilli, salt and coriander, then allow to simmer for a further 2 mins while stirring.

5. Serve warm...

And eat wrapped up in a roti. Voila.

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