Tomatoes cooked with Bengali spices (Bangali timatar)
Cookbook
Page 56
Cuisine: Indian
Course: Sides
Ingredients:
- tomatoes (2 pounds)
- 3 tablespoons vegetable oil (mustard or extra-virgin olive)
- 6 fenugreek seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon brown mustard seeds
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon kalonji
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 1/2 teaspoons dark brown sugar
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An aromatic way with tomatoes.
Good cupboard recipe as well, if you use canned tomatoes.