Fried Spicy Tomatoes

Recipe Ingredients

2 teaspoons	10ml	Salt
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Black peppercorns - coarsely crushed
1/2 teaspoon	2.5ml	Mustard seed - coarsely crushed
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Vegetable oil
12		Fresh curry leaves - optional
2		Onions - thinly sliced (medium)
2		Garlic - minced
2 lbs	908g / 32oz	Large tomatoes - (cored), sliced 1/2" thick

Recipe Instructions

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 moderately 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.

NOTE: Or you can cook all at the same time in 2 large skillets.

Source:
Food & Wine, February 1999

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