“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
- 20 cherry tomatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chilli flakes
- 1/4 tsp black peppercorns
- 1 tsp fennel seeds
- Pinch of asafoetida
- 1 tsp mango powder
- 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
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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