• 4 tomatoes
• 1 medium-sized onion
• 2 garlic cloves
• 2 green chillies
• ½ tsp turmeric powder
• ½ tsp cumin powder
• 2 tsp Kashmiri red chilli powder
• 2 tsp sugar or Jaggery
• ¼ cup of peas (fresh or frozen)
• ½ tsp mustard seeds
• ½ tsp paanch phoran (five spices)
• 1 bay leaf
• 2 tbsp mustard oil
• Salt to taste & Water as required
Finely diced 1 medium-size onion, crush 2 garlic cloves, 2 green chillies and 4 tomatoes chopped.
Take a frying pan, put 2 tbsp mustard oil, let it heat up in medium-low flame.
Temper the oil with ½ tsp mustard seeds with ½ tsp paanch phoran (five spices).
Now add the onion, garlic, and chillies with 1 bay leaf to the pan.
Stir for 2-3 minutes in medium-low flame and add ½ tsp turmeric with cumin powder. Meld it and add little water. Close the lid to cook for 5 minutes in medium-low flame.
Now add the tomatoes, mix it well with the spices, add little water and allow it simmer for 10 minutes in medium-low flame. Keep stirring at regular intervals.
Take a small bowl, add 2 tsp of Kashmiri red chilli powder, 2 tbsp of sugar or jaggery with ½ tsp of salt. Sprinkle some water and mix the ingredients well.
Open the lid of the frying pan to add the spice mix containing Kashmiri red chilli, sugar, and salt. Stir it once, add little water and allow to simmer for 5 more minutes in medium-low flame.
After 5 minutes, check the taste with a spoon and sprinkle little salt if required.
Now add a quarter cup of green peas (fresh/frozen), stir, and allow it to simmer for 2-3 minutes to finish the dish. Serve your spicy, sour, sweet Bilahi (Tomato) Tok with Lucchi (deep-fried flatbread) and enjoy.