Assamese Bilahir Tok Recipe

In Assamese, 'Bilahi ' means tomatoes and 'Tok' means  tangy/sour.  A simple yet tangy chutney recipe from Assamese cuisine. This condiment is made on special festivals or occasions by the Assamese. Fresh tangy tomatoes tempered with panch phoran masala. A sweet, tangy, spicy chutney that can be served as a side dish to rotis as well as rice. This dish is so simple to make and can be made within 15 minutes. A delicious condiment that can be used in so many different ways. All you require is season's freshest tomatoes.  Course : Side Dish Ingridients : 6 Tomatoes , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 teaspoon Sugar , (adjust if you like more sweetness) Salt , to taste For tempering 1 tablespoon Mustard oil 1 teaspoon Panch Phoran Masala 2 Bay leaves (tej patta) 1 Dry Red Chilli , halved Instructions To begin making the Assamese Bilahir Tok recipe, heat a kadai/pan with mustard oil.When the oil starts to smoke, temper with the ingredients given 'For tempering'.Now, add the chopped tomatoes to the pan. Add turmeric powder, red chilli powder, salt and sugar and mix well.Cook over low/medium flame, covered for 5-7 minutes, stirring occasionally.Continue cooking till all the extra moisture has been absorbed and the oil separates on the sides of the kadai.Switch off and your delicious Bilahir Tok is ready to be served.