Answer:
Do you mean dry roast to capture the aroma of the spices? Normally that is done on a flat container 9like a frying pan) without grease.
There is no specific term as such - 'bhuna' would be closest though bhuna can also suggest to fry with grease........
However when one adds some spices surrounded by the end (tempering) it is call 'tadka'. This is usually donem with hot grease where in one piece spices are added and they splutter and then after that u verbs them on top of the prepared dish.
Toasting in a dry vessel, think you answered your own cross-question.
I own always hear it called "blooming". :)
it is called 'tadka'
"tempering"
Bhunna
i think it may be toasting??
well im partly Trinidadian and half Guyanese...and we cook indian food trini style...but my mom and grandmother give the name it "bunjay" don't know if i spelt it right but that is how its pronounced!
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