|
Ingredients
|
Quantity
|
|
Salt
|
2 tsp
|
|
Ground cumin
|
1 ½ tsp
|
|
Black peppercorns - coarsely crushed
|
1 tsp
|
|
Mustard seeds – coarsely crushed
|
½ tsp
|
|
Sugar
|
½ tsp
|
|
Turmeric
|
¼ tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Vegetable oil
|
2 tbsp
|
|
Vegetable oil
|
2 tbsp
|
|
Fresh curry leaves – optional
|
12
|
|
Onions – thinly sliced
|
2 medium
|
|
Garlic cloves – minced
|
2 large
|
|
Large tomatoes – (cored), sliced ½” thick
|
2 pounds
|
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.
