Recipe

How to Make Assamese Bilahir Tok | Spicy Tomato Chutney

Assamese Bilahir Tok is  a Spicy Chutney, This chutney listed under gluten free recipes.. For the month of November in sssshh cooking challenge I was Paired with Priya Akka, who is the writer of Priya’s versatile page,  the name itself means the whole thing her recipes are very versatile and unique with different flavours, she has a huge collection international recipes too.

I got Tomato and bay leaf as my secret ingredients.  Coming to this recipe, Bilahir Tok is a spicy chutney which can be paired with roti, pulav, parathas. Assames follow very simple method of cooking, they use good spice in their cuisines. Mustard oil is the special ingredient in their cooking, and this simple yet lovely recipe is a finger licking chutney. The Red colour of the chutney is very attractive. 

Wash and clean the tomatoes, chop them into pieces and set aside. 

Panch Phoran for seasoning {mix of Jeera, mustard, fennel, Methi, Onion Seeds}

Heat a pan wit mustard oil, Season with panch phoren, Red chilli and bay leaf.  

Add in the chopped tomatoes  

 Add salt, Sugar, Red chilli powder, turmeric powder to the pan

Cook the chutney till the oil separates, sprinkle some water and cook if needed.  

 Spicy hot flavoured chutney is ready to serve with Roti

Assamese Bilahir Tok

Recipe Cuisine: Assames | Recipe Category: Side Dish
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2-3

Ingredients

 

Tomatoes 4 nos
Turmeric Powder 1/4 tsp
Red chillie powder 1 tsp
Sugar 1/2 tsp
Salt to taste

 

For Tempering

 

Mustard Oil 1 tsp
Jeera 1/4 tsp
Mustard 1/4 tsp
Fennel Seeds 1/4 tsp
Methi 1/4 tsp
Onion Seeds 1/4 tsp
Bay leaves 1-2 nos
Red chilli 3-4 nos

 

    Method

  •  Heat a pan with mustard oil
  • When the oil starts to smoke, temper with the ingredients listed under “For tempering”
  • Add the chopped tomatoes to the pan.
  • Add turmeric powder, red chilli powder, salt, sugar and mix well.
  • Cook over in medium flame, Cover and cook them for 6-7 mins, give a stir occasionally.
  • Continue to cook till all the extra moisture has been absorbed and oil separates on the side of the kadai.

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Sujitha Ruban

Im Sujitha Ruban, Living in Bangalore, India. Im the founder of “SujithaEasyCooking.com”, Who works full-time behind the screen in writing, editing and photography. I have been into blogging for the past 10 years for experimenting more flavours in food and sharing my thoughts to my viewers. Cooking needs patience and Perfect fusion of combination, I love to share my recipes in a simple and easy way that makes the sense of easy cooking. Recipes I shared here are from my family recipes, some are from my friends. I learn new recipes from magazines, Television shows, or by Surfing Internet. My intension for learning never stops at anytime. My E-baby(blog) carries my memories, love, passion and fun.

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