Tomato pepper water

Yield: 1 servings

Measure Ingredient
10 Peppercorns; crushed
1 teaspoon Coriander
3 Cloves minced garlic
1 cup Chopped tomatoes
4 cups Boiling water
Salt to taste
1 teaspoon Cumin
¼ teaspoon Turmeric
2 tablespoons Chopped coriander
2 tablespoons Vegetable oil
¼ teaspoon Mustard seed
1 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.

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