India is a land with so many different cuisines. Today I am going to share a tasty Assamese condiment/chutney recipe with you all.
In Assamese, 'Bilahi ' means tomatoes and 'Tok' means tangy/sour . A simple yet tangy chutney recipe from Assamese cuisine. This condiment is made on special festivals or occasions by the Assamese. Fresh tangy tomatoes tempered with pas phoran ( the Bengali/Assamese Five spices) and flavoured with bay leaves , turmeric and red chillies.
A sweet, tangy, spicy chutney that can be served as a side dish to rotis as well as rice. This dish is so simple to make and can be made within 15 minutes . A delicious condiment that can be used in so many different ways.
All you require is season's freshest tomatoes.
Assamese Bilahir Tok Recipe:
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup
6 ripe tomatoes ( finely chopped)
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon sugar ( adjust if you like more sweetness)
salt to taste
For tempering :
1 tablespoon mustard oil
1 teaspoon panch/pas phoran
1-2 bay leaves
1 dry red chilli ( halved)
1. Heat a kadai/pan with mustard oil
2. When the oil starts to smoke, temper with the ingredients given 'For tempering'.
3. Now, add the chopped tomatoes to the pan.
4. Add turmeric powder, red chilli powder, salt and sugar and mix well.
5. Cook over low/medium flame , covered for 5-7 minutes, stirring occasionally.
6. Continue cooking till all the extra moisture has been absorbed and the oil separates on the sides of the kadai.
7. Switch off .
Your delicious Bilahir Tok is ready to be served along with rotis or as a side dish to rice.
Happy Cooking !