Pan roasted tomatoes in sweet and sour syrup
- 12 Roma tomatoes or any small size tomatoes
- 1 teaspoon Ghee
- 1 teaspoon Kalonji seeds
- 1 cup sugar (or accordingly)
- Salt to taste
- One small piece of lemon peel
- Heat ghee. Roast kalonji seeds and tomatoes till tomato peel starts separating. Remove peel and keep aside.
- Bring water to boil. Add sugar, salt, lemon peel and fried/roasted tomatoes. Cook until syrup consistency is achieved.
- Khamen asinba thongba is ready.