“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.” – Anjula Devi

Preparation time: 15 minutes > Cooking time: 25 minutes > Serves 4

Ingredients

• 20 cherry tomatoes

Key Spices

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp red chilli flakes
• 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
• 1 medium sized onion, diced finely
• 2 tsp pulped garlic
• 1 tsp pulped ginger
• 1 tbs white wine vinegar
• Sea salt to taste
• 1 tsp grated jaggery
• Small bunch of coriander, chopped

Method

Place a small dry frying pan on a low heat, add the key spices and fennel seeds, and warm for 1 minute.

Remove from the heat, place in a pestle and mortar, grind to a powder and set aside.

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.

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.

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