How to make… Spicy roasted Bangladeshi tomato salad recipe

April 22, 2015
A recipe for spicy Bangladeshi tomato salad
Bangla-style tomato salad/salsa
Sometimes the best recipes are the old ones.  I’ve picked up a lot of recipes from my mum, which  are often followed in Bangladesh, but haven’t quite made it to the UK.  So I figured it would be rude not to share.
This recipe is for tomato salad, Bangla style.  It’s a great way to add essential juice to a dry curry, and works well with bread or rice.
I’ve even stirred it into plain pasta sauce, and it’s added a hot garlic kick.  The versatile salad also serves as a great salsa dip for nachos, so the options really to go way beyond curry.

Unlike normal tomato salad, which is served raw and cold, this Bengali salad uses cooked roast tomatoes and garlic, with an added spicy kick with fresh chillies.  The traditional method of cooking the tomatoes and garlic is on a tavva, a flat cast-iron pan traditionally used for cooking chappatis.
This adds a real barbeque flavour.  However, if like me, you don’t own a tavva, you can roast the garlic and tomatoes under a grill.

Best of all, it’s so easy to make, and goes down a storm.  So here’s how you do it:

Recipe for roasted Bangladeshi tomato salad

Ingredients

3-4 medium sized tomatoes – the riper, the better.
2 – 3 cloves of garlic.
Half a medium onion, thinly sliced.
A small bunch of coriander, chopped.
1 green chilli.
Pinch of salt to season.

Method

  • Place the tomatoes and garlic under a preheated grill, and cook until the skin is peeling away and slightly blackened on both the tomatoes and garlic.  Turn over regularly for even cooking on all sides.  Once done, the tomatoes will be soft and almost breaking down.
  • Meanwhile, mix the onions, coriander, and green chilli in a bowl.
  • Add the cooked garlic and tomatoes to the bowl, and mash together with a fork. Sprinkle with salt.
  • And that’s it!  You can eat straight away, or leave for a few minutes for the tomato juice to really
    marinade with the flavours.  The salad is best served hot and fresh.
  • Enjoy, and let me know what you think, by leaving me a comment.
HalimaBobs

About the Author

HalimaBobs

I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

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