Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds
Tomatoes cooked with Bengali spices (Bangali timatar)
Page 56
Cuisine: Indian | Course Type: Sides
(1 review)
Tags:
Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 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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