Bilahir tok (sweet tomato chutney)

Ingredients: 5 ripe tomatoes
Jaggery (Gur): half cup (you can increase or decrease the amount according to the taste)
Salt: a pinch
Kalonji: a pinch
Oil: one teaspoon
Chilli( dried red chilli): 2

Preparation: Boil the tomatoes.
Mash them a little, do not over-mash them. Let some of the peels be there.
Heat oil in a pan
Put the kalonji, and then the chillies to the oil
Then add the tomatoes.
Fry the tomatoes for 4-5 minutes in low flame
Add the gur
Put it on low flame for 5 minutes.
Serve it hot or cold with luchi or puri.

maas-bilahir tenga(sour fish with tomato, cauliflower)

fish with tomato and cauliflower(maas bilahi aru phulkobi)

Ingredients:
rou fish: 500 gms
tomato: half a kilo
cauliflower: few pieces
turmeric: 2 tbsp
salt: (according to taste)
mustard oil,
2 green chilli
coriander leaves
pasphuran: half a teaspoon.

preparation:

• Mix the fish pieces with one spoon turmeric powder and salt and leave it aside for half and hour.
• In a pan, fry the pieces (but do not deep fry them) in mustard oil.
• Take 2 tb spoon of mustard oil in a pan. when the oil is heated put the pasphuran in it.
• Then add the chopped tomato pieces in the oil.
• When the tomato is cooked, add the ginger garlic paste.
• After 2 minutes of frying add the cauliflower pieces.
• Add turmeric powder, salt and chopped green chillies.
• Fry for two minutes and add 3 cups of water.
• After 5 minutes of boiling add the fish pieces and one cup more water.
• let the curry boil for about 10 minutes.
• garnish it with coriander leaves

Aalo pitika aur khorisa

Ingredients:
3 big boiled potatos.
2 tsp mustard oil
Salt according to taste
green chillies 2
coriander leaves
khorisa 2 tbsp
mustard seeds.
Onion: cut into small and thin pieces

Preparation: grind the dry mustard seeds after heating them in a tawa. but donot grind it to powder, make it little coarse. In a bowl, mix the ingredients together. and your famous aalo pitika is ready.