Step-by-Step Instructions

1. 1.Prepare Tomatoes

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Peel Tomatoes

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

7. 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.

8. 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.

9. 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.