simmered banadurah harrah
- Prep Time: 7 minutes
- Total Time: 17 minutes
- Yield: about 3 cups
Ingredients
- 1 tablespoon olive oil
- 1/4 cup + 2 tablespoons small-diced onion
- 2 cloves garlic, crushed through a press or finely minced
- Two 13.5-ounce cans of diced tomatoes
- 2 teaspoons finely crumbled dried mint
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 cup lemon juice
Instructions
- Heat the olive oil over medium heat in a frying pan for 1 minute. Add the onions and garlic and cook for about 5 minutes, stirring occasionally.
- Increase the heat to medium-high and add the diced tomatoes with their juices. Cook for about 10 minutes, stirring every minute or so, until the tomatoes dissolve into a thick sauce and the juices evaporate. If you’re not using a wide frying pan (e.g., if you’re using a tall saucepan), this may take longer.
- Reduce heat to medium, add the dried mint, cayenne pepper, oregano, and salt, and cook for another 2 minutes to infuse everything with flavor.
- Remove from heat, stir in the lemon juice, refrigerate, and serve either cold or at room temperature.
Find it online: https://cardamomandtea.com/73/banadurah-harrah/