This is one of Christine Manfield's all-time favourite tomato preparations. From Rashmi at Rohet Garh, it epitomises the food of the desert – simple yet flavoursome.

Serves
4

Preparation

5min

Cooking

5min

Skill level

Easy
By
Average: 5 (1 vote)
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This can be served with other vegetable dishes and makes a great accompaniment to grilled fish or chicken, especially during summer when fresh, light flavours are in demand.

Ingredients

  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 4 tomatoes, quartered
  • ½ tsp ground turmeric
  • 1 tbsp ground coriander
  • 1½ tsp chilli powder
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Heat the oil in a kadhai or wok and fry the cumin and mustard seeds over a medium heat until they splutter. Add the tomato and stir until coated with the seeds, then stir in the ground spices, salt and sugar.
  2. Add 1 cup (250 ml) water, then reduce the heat and simmer for a few minutes – not too long, or the tomato will break down. Sprinkle with the fresh coriander to serve.

     

This recipe is from Tasting India (Simon and Schuster, $49.99) by Christine Manfield (photography by Anson Smart).