Fried Spicy Tomatoes

INGREDIENTS

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 mderately
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.
Per serving: 205 Calories; 21g Fat (89% calories from fat); 1g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1342mg Sodium
NOTES : Or you can cook all at the same time in 2 large skillets.
Recipe by: Food & Wine, February 1999
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