Here is a dish that takes about 10 minutes to prepare. It is ideally made when tomatoes are in season, but even second-rate, out-of-season tomatoes are given a new life by this very Gujarati mixture of seasonings. It may be served at a meal with rice, a bean or split-pea dish, vegetables, and relishes. I also love a meal of this curry, Shrimp Biryani, and Spinach with Garlic and Cumin. If you are cooking Western-style grilled pork chops or chicken pieces, just slather this over the top. The combination is marvelous.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the asafetida, mustard seeds, and cumin seeds in the order listed. As soon as the mustard seeds begin to pop, a matter of seconds, put in the tomatoes. Stir once or twice and add the salt, turmeric, and cayenne. Stir and add 3 tablespoons water. Bring to a boil, cover, and cook on medium-high heat for 5 minutes. Stir in the sugar and ginger. Taste, and correct balance of seasonings, if needed. Cover and cook another 2–3 minutes.
