Kerala Tomato Fry
This is a quick and super tasty side dish that we learned when we were living in Kochi, Kerala (South India). We were so fortunate to have some amazing home-cooks open their kitchens, and their hearts, to us. If you're interested in learning more about the time we spent in Kerala, you can read our blog from that time.
- 2 tablespoons unrefined coconut oil (you can sub a neutral oil here but it won't have the Kerala flavour)
- 1 teaspoon brown mustard seeds
- 6-8 curry leaves, stems removed (there is no substitute for this)
- 2 whole green chilis (make a slit from the mid point to the end or, if you like it spicier, slice on the diagonal)
- 65 grams onion, peeled and thinly sliced (about 1 small)
- 2 cloves garlic (peeled and minced)
- 1 1/2 teaspoon peeled and minced ginger (about a 1/2" piece)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seed
- 200 grams ripe Roma tomatoes (cut in wedges, approximately 3 tomatoes)
- salt (to taste)
Make sure you have everything ready to go, there is no time to grab the spices from the cupboard.
Heat oil til quite hot, add mustard seeds, curry leaves, whole green chillies and cook over high heat until mustard seeds pop.
Add the sliced onion, turn down the heat a bit and sauté until translucent. Add garlic, ginger, turmeric, chill powder and cumin and stir for a few minutes so the spices don't burn. Then add tomato wedges, turn the heat back up, and cook until they soften but don't completely lose their shape (you may add a bit of water, as necessary, to keep it from sticking but you want it fairly thick).
The key to this recipe is fairly high heat, you don't want to stew or steam the tomatoes. Finish with salt, to taste. Can been eaten hot or warm-to-room-temperature.
