From steven@grace74.freeserve.co.uk Wed Jan 26 12:05:54 2005 Date: Wed, 26 Jan 2005 10:46:07 GMT From: Steven grace Newsgroups: uk.food+drink.indian Subject: Bengali Tomatos I found this recipe which was posted by TJ to rec.food.cooking in December 2000 and thought you crew might appreciate it. Bengali Tomatoes, made with REAL mustard oil, the kind that makes your eyes water when it hits the hot pan. This recipe is from Madhur Jaffrey's Spice Kitchen. Parboil 2 lbs toms until skinnable, drain, skin, drain while you prep your spices. In one little bowl measure in 6 fenugreek seeds, 1/4 teas whole cumin, a scant 1/4 teas fennel seeds, 1/4 teas brown mustard seed, 1/8 teas kalonji and a bay leaf. In another little bowl measure out 1/4 teas cayenne, a teas salt, and 1 1/2 teas gur (or dark brown sugar, or light brown sugar with a drop of black strap molasses). Heat a pan with a tight fitting lid to hot! Add 2-3 T mustard oil, swirl, add the first bowl of spices, cover. When the mustard has started popping, dump in the slightly drained toms, and clap the lid back on. When it stops "roaring", open up, stir, add the other ingredients, stir, cover and simmer 7 minutes.