2006-10-01 05:58:24 · 8 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
Do you mean dry roast to get the aroma of the spices? Normally that is done on a flat pan 9like a frying pan) without oil.
There is no specific term as such - 'bhuna' would be closest though bhuna can also mean to fry with oil........
However when one adds some spices in the end (tempering) it is called 'tadka'. This is usually donem with hot oil where whole spices are added and they splutter and then after that u transfer them on top of the prepared dish.
2006-10-03 11:08:44 · answer #1 · answered by estee06 5 · 0⤊ 0⤋
Bhunna
2006-10-01 07:30:08 · answer #2 · answered by nisar a 1 · 0⤊ 0⤋
Toasting in a dry pan, think you answered your own question.
2006-10-01 06:00:45 · answer #3 · answered by lollipoppett2005 6 · 0⤊ 0⤋
well im half Trinidadian and half Guyanese...and we cook indian food trini style...but my mom and grandmother call it "bunjay" don't know if i spelt it right but that is how its pronounced!
2006-10-02 07:26:41 · answer #4 · answered by Devi 3 · 0⤊ 0⤋
i think it may be toasting??
2006-10-01 23:18:03 · answer #5 · answered by carol g 3 · 0⤊ 0⤋
I have always heard it called "blooming". :)
2006-10-01 06:05:47 · answer #6 · answered by Anonymous · 0⤊ 0⤋
it is called 'tadka'
2006-10-01 06:06:12 · answer #7 · answered by Vi Car 1 · 0⤊ 0⤋
"tempering"
2006-10-01 07:24:38 · answer #8 · answered by scharon 2 · 0⤊ 0⤋