Indian Vegie Feast #3 – sweet and sour spiced tomatoes
Sweet and Sour Spiced Tomatoes
I have a number of Indian Cookbooks on my shelves, all are well thumbed and splattered with spices. “Tasting India” by Christine Manfield is the latest addition. It’s a large format coffee table book about travelling and eating in India and sadly out of print. I was fortunate to find an “as new” edition secondhand.
Leafing through the pages of my new book immersed me in vivid deja vu experience. A number of the destinations, restaurants, cooks and foods Manfield talks about in her book I too have enjoyed. I feel as if I’ve been gifted a three dimensional souvenir of India, the ability to transport myself through time and space with flavour.
When I toured Rajasthan I experienced a magical couple of days at Chhatra Sagar, a tented camp set up on the dam wall of a bird sanctuary. I rode astride a camel in a festive procession accompanied by traditional folk music to the nearby village of Nimaj where the local people welcomed us with great warmth and inclusion. My photo collection from that day is monumental in size and quality, then to top it off that night we were served a truly noteworthy dish of spiced tomatoes. That tomato dish, eaten 10 years ago was so good I’ve never forgotten the taste. It completely obliterating any memory of what we had in accompaniment. You can imagine my delight I discovered Manfield’s inclusion of that very same tomato recipe in her book.
I’ve made this a number of times in the past couple of months, it’s quick, simple and very direct. I still think it’s an exciting dish, however I’ve tweaked the recipe just a little to better suit my palate. I wanted more of a sour element than the original recipe delivered so I’ve included just a small amount of tamarind paste, an ingredient widely used in Rajasthan.
Sweet and Sour Spiced Tomatoes
2 tablespoons vegetable oil
2 tablespoons pungent mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1 tablespoon ground coriander seed
1 teaspoon dried red chilli flakes
6 ripe roma tomatoes, quartered lengthwise
1 tablespoon grated fresh ginger
1 1/2 tablespoons white sugar
1 cup water
1 teaspoon salt
1 teaspoon tamarind paste
Heat the oils together in a large pan then add the cumin and mustard seeds and fry until they pop and splatter.
Add the turmeric, coriander seed and chilli and sizzle for 30 seconds.
Add the tomatoes and toss to coat them in the spicy oil.
Add the water, ginger, sugar, salt and tamarind.
Bring the pan to the boil and cook fro 1 minutes.
Transfer the tomatoes to a serving dish with a slotted spoon then turn the heat to high under the pan and reduce the sauce by half.
Spoon the reduced sauce over the tomatoes and serve immediately.
Serves 4 with other dishes.
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20 comments on “Indian Vegie Feast #3 – sweet and sour spiced tomatoes”
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This recipe looks fantastic, a great combination of spices and tamarind too! And can I just say that my favourite cookbooks are the ones with splattered pages – it’s a sign of love I think.
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Thanks Tracey, it’s a truly delicious way to serve tomatoes
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We are on the same page when it comes to India! I would dearly love to return and see so many more places and enjoy the experiences. I sometimes use the analogy that its a bit like childbirth, you don’t think you can get through it while you are there but then 6 months later you want to go back because it is so wonderful. An amazing country, with such amazing people who endure so much graciously. You know I’m now going to have to see if I can find that book, wonder if the library may have it?
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Isn’t it an amazing place! Hope your library has Tasting India available, it’s definitely worth an evening (or more) of perusal and wistful thought
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Sugar!! SO appealing and have never tried before!! So is the book – oh widely available from second-hand book sellers in India thru’ the marvellous AbeBooks, but the sixty dollars plus [add a v reasonable postage fee] may make a few take a second breath 🙂 ! Well, we’ll try with this recipe . . .
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It’s a huge tome, as much coffee table travelogue as cookbook. It resonated for me because the source of many of the recipes was familiar. I borrowed it from the library before making the decision to invest, glad I did
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I have a tomato glut, like many at this time of the year, so this will be a perfect change. I have smaller tomatoes, that came up as volunteers, so I will try them whole and see how we go.
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I hope you enjoy this recipe, I’m besotted with it. I think you’ll find the flavour better if you halve the tomatoes Ann, that will let some juices flow into the sauce
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Sounds perfect!
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Thanks Chef K
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Oh, lovely, Sandra. I can taste it from the other side of the world.
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So glad you like it Linda, but wait for summer, ripe sweet tomatoes will make a world of difference
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Definitely!
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PS I have Fresh India from the library, thanks for the recommendation, I think I’ll have to buy it or I risk being in breach of copyright. Great book!
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I’m so glad you like it, thought you would! xx
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Bookmarked, a stunner of a photo Sandra. Made my mouth water.
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Aw, I’m blushing, thanks Cheery, it’s a ripper of a dish
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Oh yes please.Perfect for the season, Am sending this to Mr T: it’s his turn to cook and I want this.
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Quick, easy and super delicious, enjoy…
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