Tomato pora makha is a smoky, tangy Bengali dish. It is amazing as a dip, or even on toast. Or enjoy it with steamed white rice. Tomato Pora Makha<\/strong> literally translates to \u201cmashed roasted tomatoes\u201d in Bengali. If you’re a fan of bold flavors, rustic textures, and minimalistic cooking with maximum impact, then Tomato Pora Makha<\/strong> is a dish you absolutely must try.<\/p>\n <\/p>\n I used green heirloom tomatoes for this dish, but you can use any variety of tomatoes here. Rooted in Bengali cuisine<\/strong>, this humble recipe transforms simple ingredients into a lip-smacking delicacy that’s smoky, tangy, spicy, and deeply comforting.<\/p>\n Tomato Pora Makha is made by roasting tomatoes<\/strong> over an open flame or in an oven until charred, then mixing them with mustard oil<\/strong>, green chilies<\/strong>, onions<\/strong>, and salt<\/strong>. Sometimes a touch of garlic<\/strong> or coriander leaves<\/strong> is added for extra flavor.<\/p>\n Green Heirloom Tomatoes <\/strong>– In summer heirloom tomatoes are so good, and so I had to use that, but this dish will be equally good with any variety of tomatoes you use.<\/p>\n Green chili and garlic<\/strong> – Along with roasting green tomatoes, I also roasted a couple fresh green chilies and some garlic cloves.<\/p>\n Onion and Cilantro leaves<\/strong> – I will recommend using red onion for this dish, as it adds a pungent aroma that goes so well with the charred tomatoes. Fresh cilantro leaves will give that refreshing aroma, adding a lovely balance to this Tomato Pora Makha.<\/p>\n Mustard Oil<\/strong> – You need a small amount of the mustard oil, but it is somehow the key of this dish. So do use a good quality mustard oil.<\/p>\n Every Bengali household has its own way of making Tomato Pora Makha. Some variations include:<\/p>\n 4. Place the roasted tomatoes, green chili and garlic in a bowl and cover it. Leave it aside to softened and cool down for about 10 to 15 minutes.<\/p>\n 5. Roughly chop the tomatoes and then pulse it with green chili and garlic. Add salt as per taste. Don’t blend. Keep it chunky.<\/p>\n 6. Transfer to a plate and add the onion and cilantro leaves. Then mix it all together with your clean hand. Check for salt and add more if needed. Drizzle more mustard oil on top and enjoy as a dip or with steamed white rice.<\/p>\n Please note that I added only 2 green chili as I cannot handle very spicy food. But if you would like it spicier, add some finely chopped green chili.<\/p>\n Yes, but mustard oil is what gives this dish its authentic Bengali flavor. You can use olive oil or sesame oil as a substitute, but the taste will be different.<\/p>\n<\/div>\n Absolutely. An oven or air fryer is a great way to get that roasted flavor if you don’t have a gas stove. Just make sure the tomatoes are blistered and soft.<\/p>\n<\/div>\n Tomato Pora Makha is best eaten fresh. However, you can store it in the fridge for up to 3 day. Bring it to room temperature before serving.<\/p>\n<\/div>\n It can be, depending on how many green chilies you use. Adjust the spice level to your liking.<\/p>\n<\/div>\n<\/div>\n Tomato Pora Makha<\/strong> is a brilliant example of how a few humble ingredients can create something truly unforgettable. It\u2019s quick, healthy, and bursting with flavor \u2014 a perfect addition to any Bengali meal or as a standalone side.<\/p>\n Jhinge Bata<\/a><\/p>\n Bengali Aloo Bhaja<\/a><\/p>\n![\"Tomato](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/09\/Tomato-pora-makha-01.jpg\")
<\/figure>\nIngredients for Tomato Pora Makha<\/strong><\/h2>\n
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<\/figure>\nRegional and Personal Variations<\/h2>\n
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Steps to make Tomato Pora Makha<\/strong><\/h2>\n
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<\/figure>\nTips for the Best Tomato Pora Makha<\/strong><\/h2>\n
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FAQs<\/strong><\/h2>\n
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<\/figure>\nHere Are Few Simple Bengali Dishes You Must Try<\/strong><\/h2>\n
![\"Tomato](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/09\/Tomato-pora-makha-03-500x500.jpg\")