Yield: 4 servings
|1½ teaspoon||Ground cumin|
|1 teaspoon||Black peppercorns; coarsely crushed|
|½ teaspoon||Mustard seed; coarsely crushed|
|¼ teaspoon||Cayenne pepper|
|¼ cup||Vegetable oil|
|2 tablespoons||Vegetable oil|
|12||Fresh curry leaves; optional|
|2 mediums||Onions; thinly sliced|
|2 larges||Garlic clove; minced|
|2 pounds||Large tomatoes. sliced 1/2" thick; cored|
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 mderately 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.
Per serving: 205 Calories; 21g Fat (89% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1342mg Sodium NOTES : Or you can cook all at the same time in 2 large skillets.
Recipe by: Food & Wine, February 1999 Converted by MM_Buster v2.0l.