Tomato Pora Makha
Tomato pora makha is a smoky, tangy Bengali dish. It is amazing as a dip, or even on toast. Or enjoy it with steamed white rice. Tomato Pora Makha literally translates to “mashed roasted tomatoes” in Bengali. If you're a fan of bold flavors, rustic textures, and minimalistic cooking with maximum impact, then Tomato Pora Makha is a dish you absolutely must try.
Ingredients
- 3 Green tomatoes
- 3 Tbsp Mustard oil
- 2 Green chili
- 4 Garlic cloves
- Few sprigs of cilantro leaves
- ¼ Medium size red onion
- Salt to taste
Instructions
- Wash and pat dry the tomatoes and then massage some mustard oil on it.
- Place a wire rack on the stove and place the tomatoes on it. Turn on the heat and let the tomatoes char for 5 minutes. Toss and turn in between as needed.
- Once the tomatoes are char all around, take it to a bowl. To the same wire rack add the green chili and garlic cloves. Let those char too for a minute or two and then transfer to the same bowl. Cover the bowl and let it rest for 10 to 15 minutes.
- Roughly chop the tomatoes, green chili and garlic. Add salt to taste. Then transfer it to a food processor and pulse it to a course consistency. Don't blend it too smooth.
- Transfer it to a bowl or plate and add the sliced onion and cilantro leaves to it. Use your hand to mix everything. Taste for salt and add more if needed.
- Tomato pora taste best when serve right away. Enjoy as dip or on toast. I loved it with steamed white rice.