Another express post!
This time from my all time favorite cookbook ( I have many, I am sort of a cookbook-aholic), Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal. If you are looking for a simple, introduction to Southern Indian cuisine then this is the right choice for you. I have tried many recipes, almost all actually, and each one is more delicious than the other but then again I love Southern Indian food!
Almost all of the wet and dry curries that are included in this book can be made in less than 30 minutes, and the ingredients are nothing fancy, they are most likely already in your fridge and/or pantry. All you need is bread or rice and you have a meal. For last night’s dinner, I felt like having some fried tomatoes.
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed black pepper
- 1/4 teaspoon mustard seeds, crushed
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoon sugar
- 2 teaspoons salt
- 6 tablespoons vegetable oil
- 18 fresh curry leaves
- 2 cups sliced onions
- 1 1/2 teaspoons minced garlic
- 4 large firm tomatoes (1 KG), sliced into thick wedges
Combine all spices and set aside. Heat a large frying pan with the oil, toss the curry leaves and leave until you can hear a crackling sound, add the onion until soft. Then add the garlic and fry for a few seconds. Add the spice mixture, stirring constantly for 1 minute.
Add the tomato slices and fry until soft. I like them very soft, so around 10-15 minutes.
Serve with warm bread.
My aunt makes another version of fried tomatoes that is equally scrumptious. She fries the onion and tomatoes with olive oil, instead of the vegetable oil and I believe the only spices she uses is cumin and a little bit of sugar for an extra sweetness. I look forward to going to chalet each weekend, hoping that I can find it so I can snack my weekend away with it, that is if anything is left from it!
I’ll ask her for the exact ingredients.