‘This is one of my all-time favourite tomato preparations’, says Christine Manfield in her book Tasting India. ‘From Rashmi Singh at Rohet Garh, it epitomises the food of the desert. It can be served with other vegetable dishes and makes a great accompaniment to grilled fish or chicken, especially during summer when clean, light flavours are in demand.’
80 ml vegetable oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
4 tomatoes, quartered
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
1 and 1/2 teaspoons chilli powder
2 tablespoons white sugar
1. Heat oil in a kadhai or wok over medium heat and fry the cumin and mustard seeds in the vegetable oil until they splutter. Add the tomato and stir until coated with the seeds, then stir in the ground spices, sugar and 1 tsp salt.
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 coriander and serve.
From Tasting India by Christine Manfield, with photography by Anson Smart.