Koromchar Tok: A fermented Bangladeshi sauce

Directions

1. First, thoroughly wash the zucchini, then remove the ends and pat them dry with a dishcloth. ≈ 2 min
2. Next, gently flatten each zucchini by pressing on it to create cracks. ≈ 3 min
3. In a pot, bring water to a boil and cook the coriander flowers for 2 to 3 minutes. ⏱ 3 min
4. Once cooked and tender, drain them. ≈ 2 min
5. Now, heat some oil paint in another container, then add the mustard seeds. ⏱ ≈ 10 min
6. Once the grains start to cook, add the dried chili peppers and chopped garlic. ⏱ ≈ 10 min
7. If the garlic is slightly brownish, mix it with spices, salt, and fresh chili peppers, then stir well. ≈ 4 min
8. Next, continue to cook over low heat, adding the sugar. ⏱ ≈ 40 min
9. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. ≈ 4 min
10. Once the water has evaporated and the sugar has completely dissolved, remove the pot from the heat and allow it to cool. ⏱ ≈ 20 min