Bangladeshi tomato bhorta recipe

Ingredients

• 5 large tomatoes
• 2 dried red chilies
• 3 large cloves of garlic
• 1-2 shallots, thinly sliced
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon + 2 teaspoons vegetable oil
• ½ -1 teaspoon mustard oil (or to taste)
• ¾ teaspoon salt (or to taste)

Method

1. Heat a flat plan on a medium heat. Peel the garlic cloves avoiding smashing them. Add a teaspoon of oil to the same pan. Fry the garlic cloves over medium-low heat, turning from time to time until softened, browned and slightly charred. Remove from heat to a plate and allow to cool.
2. Add a tablespoon of oil to the same pan and heat on medium-high. When hot, Roast tomatoes over an open flame or in a dry pan until the skins are charred and the flesh is soft. Turn occasionally to cook evenly.
3. Once the skins on the tomatoes start disintegrating them, take the tomatoes off heat and let them cool down. Peel off the tomato skin and discard.
4. In a bowl, mash the roasted tomatoes and garlic using a fork or hand.
5. Peel and cut the shallot into thin slices. Reserving half the shallots, sauté the remaining shallots in a teaspoon of oil in a separate pan until translucent and soft. Remove from the pan.
6. Chop the chillies and stem and chop the cilantro leaves.
7. In a plate, combine the dry chilies, browned garlic cloves, sliced raw shallots, sauteed shallots, and chopped cilantro. Smash well using a fork or your fingers.
8. Add in the cooked tomatoes, salt, sugar, mustard oil and mix well. Taste and add more salt if needed.
9. Transfer to serving bowl or plate.