Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 \N | Peppercorns; crushed |
| 1 teaspoon | Coriander |
| 3 \N | Cloves minced garlic |
| 1 cup | Chopped tomatoes |
| 4 cups | Boiling water |
| \N \N | Salt to taste |
| 1 teaspoon | Cumin |
| ¼ teaspoon | Turmeric |
| 2 tablespoons | Chopped coriander |
| 2 tablespoons | Vegetable oil |
| ¼ teaspoon | Mustard seed |
| 1 \N | Onion; sliced |
adapted From The Art of Indian Cooking by Monica Dutt Fry mustard seed in hot oil until it dances. Add onion & fry until gold.
Combine rest of ingredietns & simmer 20 min. Add fried onions. Serve hot.
Posted to JEWISH-FOOD digest by "Riva Bickel" <rivab@...> on Jan 25, 1999, converted by MM_Buster v2.0l.