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.
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.
- 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
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.
- 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.
- 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).