Chefs and home cooks worldwide use charred tomatoes for sauce, gravy bases, and breakfast side dishes. However, Bangladeshi cuisine took it up a notch and incorporated fire-roasted tomato to make Vorta– a flavorful appetizer that can satiate your tastebud, asking for tanginess and smokiness. Scorching the tomatoes caramelizes the natural sugar in the tomatoes- releasing a flavor beyond the tomato’s natural sourness and sweetness, accompanied by the aroma of mustard oil, chili, and onion, you get the ultimate comfort food. 

My rendition of the Tomato Vorta is different from the typical pan-seared vorta. I remember my granny fire-roasting the tomatoes over a clay oak. As wood and straw fire up the clay stove, her Tomato Vorta always had a distinct smoky flavor. My grandmother’s magical hand made it so appetizing that it became a main dish with rice rather than an appetizer.  In different regions of Bangladesh, people also eat this vorta with Roti and Chitoi Pitha

Making Tomato Vorta is more than just cooking; it is an art form passed down through generations. The dish is often prepared by mothers and grandmothers, who add their personal touch and culinary expertise. Since I can’t use a clay stove to scorch the tomatoes, I pan-sear them or grill them straight to the burner until they are black. Once the tomatoes are softened, I mix them with red onions, dried chilies, green chilies, mustard oil, and coriander leaves using a mortar and pestle.



Pounding the tomatoes takes me back to the memory of my grandmother’s kitchen. I would eagerly wait for the tomatoes to cool down before taking over the mortar and pestle, eager to lend a hand in preparing the Vorta. Gathering around the table, my family would share stories, laughter, and the delicious Tomato Vorta. It was a moment of connection, a celebration of love for Bengali cuisine.

Although traditions evolve and the pace of modern life often challenges our ability to carry them forward, a simple yet sumptuous Tomato Vorta remains an enduring symbol of our cultural heritage. It serves as a reminder of the importance of preserving our culinary traditions and passing them on to future generations. Today, Tomato Vorta has found its place in traditional households and modern restaurants, where chefs strive to recreate its nostalgic flavors. The dish has even gained recognition beyond the borders of Bangladesh, enticing the taste buds of food enthusiasts worldwide.

Tomato Vorta is more than just a culinary delight; it is a cherished memory that connects us to our roots in Bangladesh. It embodies the warmth, love, and tradition of our cultural identity. As we savor the fiery flavors of Tomato Vorta, let us also remember the invaluable lessons it teaches us: the importance of family, the joy of sharing meals, and the significance of preserving our cultural heritage.

Conclusion: Tomato Vorta represents what Bengali cuisine stands for, creating a simple dish with minimal ingredients to satisfy all family members. The rustic flavors remind me to appreciate the simple joys it brings, the memories it invokes, and the sense of belonging it instills. Whether enjoyed in a traditional home or a modern restaurant, Tomato Vorta remains an iconic dish that connects us to our roots and reminds us of the beauty and significance of our culinary traditions. 

So, next time you indulge in a plate of  Tomato Vorta, take a moment to relish not just the taste but also the rich history and cultural significance that this dish embodies. By preserving and celebrating dishes like Tomato Vorta, we keep our culinary traditions alive and showcase the richness of our cultural heritage to the world. It is a way of honoring our ancestors and paying homage to the generations that came before us.

So, let’s embrace this humble yet exquisite delicacy, celebrating the flavors that make us who we are with the following recipe.


Tomato Bhorta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Keyword Vegetable
Servings 4
Calories 64.2 kcal



  • Heat a frying pan and brush some oil on it. Add the tomatoes to it and fry them until lightly burnt.
  • Turn the flame off and peel off the skin.
  • Take a bowl and add the chopped onion, red chili flex, chopped green chili, and salt.mix them properly.
  • Add mustard oil and tomato. Mix them with the spices. Serve with hot white rice.


Calories: 64.2kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 7.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.2g | Sodium: 16.6mg | Potassium: 12.5mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 156.6IU | Vitamin C: 0.5mg | Calcium: 1.8mg | Iron: 0.1mg
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