Bori Tomator Torkari

Fry the bori in mustard oil until puffed and golden, then remove them from the pan.

Temper panch phoron in the remaining oil, then add ginger paste and green chiles.

Cook chopped tomatoes with turmeric, chile powder, salt, and a pinch of sugar until saucy.

Add water and simmer briefly, then return the fried bori so they soften but do not collapse.

Finish with cilantro and serve hot beside rice.