Anjula Devi’s Spicy Warm Roasted Tomato and Cumin Salad

  • Preparation Time : 15 minutes
  • Cook Time : 25 minutes
  • Serves : 4
  • Difficulty level : Easy
  • Type : Starter

This salad is humble yet amazing. It looks great on the plate and I love the flavour combination of tomato and cumin. Cumin is one of my very favourite spices, and is a great natural remedy for digestive problems as well as boosting the immune system.

Ingredients

  • 20 cherry tomatoes 
  • Key Spices
  • 1 tsp cumin seeds 
  • 1 tsp red chilli flakes 
  • 1 tsp coriander seeds 
  • 1/4 tsp black peppercorns 
  • Warming Spices
  • 1 tsp fennel seeds 
  • Other Spices
  • Pinch of asafoetida 
  • 1 tsp mango powder 
  • Wet Ingredients
  • 2 tbs vegetable oil 
  • 2 tsp pulped garlic 
  • 1 tbs white wine vinegar 
  • 1 tsp grated jaggery 
  • 1 medium  sized onion diced finely
  • 1 tsp pulped ginger 
  • to taste Sea salt 
  • Small bunch of  coriander chopped

Method

  1. Place a small dry frying pan on a low heat, add the key spices and fennel seeds, and warm for 1 minute.
  2. Remove from the heat, place in a pestle and mortar, grind to a powder and set aside.
  3. Heat the oil in a sauté pan on a medium heat, add the asafoetida and allow to sizzle, then immediately add the onion and salt, and sauté until golden-brown for about 5 minutes.
  4. Add the garlic, ginger, white wine vinegar, jaggery, the contents of the pestle and mortar and mango powder, then sauté on a low heat for 5 minutes. Stir in the cherry tomatoes and turn the heat to a high simmer, cook the tomatoes until they start to blister. Remove from the heat, add the fresh coriander and serve.

By | 23 April 2018