simmered banadurah harrah

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  • 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


  1. 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.
  2. 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.
  3. Reduce heat to medium, add the dried mint, cayenne pepper, oregano, and salt, and cook for another 2 minutes to infuse everything with flavor.
  4. Remove from heat, stir in the lemon juice, refrigerate, and serve either cold or at room temperature.