Place all of your prepped ingredients into a heavy-bottomed 3. 0-quart nonstick pan, starting with the chopped tomatoes at the bottom and finishing by pouring the water over the top.

Bring the mixture to a rolling boil over moderately high heat, then immediately reduce the heat to moderate and let it continue to boil vigorously for 5. 0 minutes.

Reduce the heat down to medium-low to maintain a gentle boil, partially cover the pan with a lid, and cook for 20. 0 to 25. 0 minutes. Occasionally peek into the pan to ensure the water isn't evaporating too quickly; you want the vegetables to become just fork-tender precisely as the last of the water is fully absorbed.

Adjust the heat or add a tiny splash of water if necessary to achieve this balance.

Raise the heat to moderately high to finish the dish and fry the vegetables quickly without stirring. This crucial step allows the moisture to cook off and a flavorful, slightly charred crust to form on the bottom.

Once you achieve the desired crust and texture, remove the pan from the heat, cover it tightly, and let it rest for 5. 0 minutes. Gently fold the charred crust into the tender vegetables, remove the whole red chilies so no one gets a fiery surprise, and serve warm!

Do Not Stir at the End: When you raise the heat for the final step to form the crust, resist the urge to stir!

Stirring will disrupt the caramelization process. Trust your nose and ears to know when it's perfectly charred.