India-Fried Spicy Tomatoes

[Guest guest]

India-Fried Spicy Tomatoes

 

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon black peppercorns, coarsely crushed

1/2 teaspoon mustard seed, coarsely crushed

1/2 teaspoon sugar

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/4 cup vegetable oil

2 tablespoons vegetable oil

12 fresh curry leaves, optional

2 medium onions, thinly sliced

2 large clov garlic, minced

2 pounds large tomatoes, cored, sliced 1/2 " thick

 

In a small bowl, combine the salt with the cumin, peppercorns, mustard seeds,

sugar, turmeric and cayenne.

In a large skillet, warm 3 tablespoons of the vegetable oil over moderately high

heat.

Add 6 of the curry leaves and when they begin to crackle, add half of the

onions.

Reduce the heat to moderately low and cook, stirring, until the onions are

softened but not browned, about 4 minutes.

Add half of the garlic and cook, stirring, until fragrant, about 2 minutes.

Add half of the spice mixture and cook, stirring, for 1 minute.

Push the onions to one side and add half of the tomato slices to the skillet in

a single layer.

Cook over moderately high heat until the tomatoes are browned on the bottom,

about 1 minute.

Turn each slice of tomato and brown the second side. Stir lightly to blend with

the onions.

Slide the tomatoes onto a platter and cover with foil to keep warm.

Wipe out the skillet and repeat with all of the remaining ingredients.

Serve hot.

Note: Or you can cook all at the same time in 2 large skillets.

 

 

Never miss a thing. Make your homepage.