This recipe with its roots in Burma, learnt at my grandmother's knee, was a favorite growing up. From juicy fresh tomatoes to nutty toasted chickpea flour (besan) to crisp-fried and seasoned tiny dried shrimp, every ingredient in this dish comes together to pack a wallop of umami in every bite. Totally addictive, it easily serves 2 as a side with a protein of choice or as a meal by itself for 1.

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