Follow these steps for perfect results
Tomatoes
finely chopped
Turmeric powder
Red Chilli powder
Sugar
Salt
to taste
Mustard oil
Panch Phoran Masala
Bay leaves
Dry Red Chilli
halved
Heat mustard oil in a kadai or pan until it starts to smoke.
Temper the hot oil with panch phoran masala, bay leaves, and dry red chilli.
Add the chopped tomatoes to the pan.
Add turmeric powder, red chilli powder, salt, and sugar.
Mix well to combine the ingredients.
Cook over low/medium flame, covered, for 5-7 minutes, stirring occasionally.
Continue cooking until the extra moisture has been absorbed and the oil separates on the sides of the kadai.
Switch off the heat and serve the Bilahir Tok.
Expert advice for the best results
Adjust the amount of sugar to your liking.
Use ripe tomatoes for best flavor.
Simmering uncovered toward the end of cooking promotes water evaporation and intensifies flavors.
Ensure the oil is sufficiently heated when adding the Panch Phoran
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside the main course. Garnish with a sprig of cilantro.
Serve with rice and dal.
Serve as a side dish with roti or paratha.
Complements the Assamese flavors
Discover the story behind this recipe
A common side dish in Assamese cuisine.
Discover more delicious Assamese Side Dish recipes to expand your culinary repertoire
A simple and flavorful Assamese tomato dish, Bilahir Tok, made with basic pantry ingredients and a unique Panch Phoran tempering.
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