Spicy Tomato Bharta (Tomato Mash)

Step 1: Prepare Tomatoes

Wash 6 ripe tomatoes thoroughly and keep them ready for cooking.

Step 2: Fry Dry Red Chilies

Heat 2 tablespoons of mustard oil in a pan. Add 5-6 dry red chilies and fry them until they turn dark brown and crispy, which should take about 30-40 seconds. Remove the fried chilies from the pan and set them aside.

Step 3: Fry Garlic

In the same oil, add 7-8 peeled garlic cloves. Fry them until they turn golden brown, approximately 1-2 minutes. Once fried, remove the garlic cloves and set them aside with the chilies.

Step 4: Fry Onion

Add 1 large sliced onion to the remaining oil in the pan. Fry the onion until it becomes translucent and lightly golden brown, which typically takes about 2-3 minutes. Remove the fried onion and set it aside with the other fried ingredients.

Step 5: Cook Tomatoes

Place the 6 whole washed tomatoes in the pan with the remaining oil. Cover the pan with a lid and cook on medium heat. Continue cooking until the tomatoes are very soft and their skins start to wrinkle and peel easily, about 5-7 minutes.

Step 6: Peel Tomatoes

Once the cooked tomatoes have cooled down slightly, carefully peel off their skins. The skins should come off easily.

Step 7: Mash Ingredients

Transfer the peeled cooked tomatoes, fried dry red chilies, fried garlic, and fried onions to a clean plate. Add 1 teaspoon of salt (or adjust to your taste). Using your hands, thoroughly mash all the ingredients together until they are well combined and form a coarse paste.

Step 8: Add Fresh Ingredients

To the mashed mixture, add 2 tablespoons of chopped fresh coriander leaves and 1-2 tablespoons of raw mustard oil. The raw mustard oil adds a pungent flavor characteristic of Bengali cuisine.

Step 9: Final Mix and Serve

Mix everything well by hand to ensure the fresh coriander and raw mustard oil are thoroughly incorporated into the bharta. Serve the delicious spicy tomato bharta immediately with hot rice or roti.

• Adjust the spice level by varying the number of dry red chilies.

• For best flavor, use ripe, firm tomatoes.

• Serve immediately with hot rice or roti.

• Add a pinch of sugar for a sweet and tangy flavor.

• Use green chilies instead of dry red chilies for a different heat profile.

• A small piece of roasted brinjal (eggplant) can be added for extra flavor and texture.