Tomator Tok (Tomato Tok)

Serves three to four people.

Ingredients:

• Ripe tomatoes - 4
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Ginger paste - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Bay leaves - 1
• Sugar - 1 teaspoon
  
• Salt - 1 teaspoon
  
• Oil - 2 tablespoons
  

Preparation:

• Clean and cut the tomatoes into small pieces.
• Boil the pieces with ginger and salt in 4 cups of water.
• Once the tomatoes become soft, stir the mix thoroughly into a thick paste.

• In a separate pan, heat the oil and brown the onions and garlic.
• Add in the panchforon and bay leaf, and fry for another minute.
• Add all the ingredients from the pan into the tomato mix.

• Stir in the sugar and let it simmer for another 2 to 3 minutes.
• Serve hot.
  

Alur Tok (Spicy Potatoes)

Serves four people.

Ingredients:

• Round red potatoes - 6
  
• Chopped onion - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Sugar - 1 teaspoon
• Tamarind sauce - 4 tablespoons
• Salt - ½ teaspoon
• Oil - 4 tablespoons
  

Preparation:

• Cut the potatoes crosswise into two pieces. Do not peel off the skin.
• Clean and boil the pieces in water.
• Once boiled, drain the water and dry all the potatoes.
• Mix thoroughly with salt, turmeric, and chili powder and keep aside.

• Heat oil in a pan.
• Fry the potatoes until they turn slightly reddish. Pick them up and keep aside once done.

• Add the panchforon to the rest of the oil, and fry with the onions and garlic.
• Add the potatoes to the mix and stir for about 2 to 3 minutes.
• Now add about ½ cup of water and tamarind sauce. Stir and cover over low heat.
• Check whether the gravy has turned thick about 2 to 3 minutes later.
• Sprinkle the sugar on top of the potatoes and serve hot.