ANGLO-INDIAN TOMATO PEPPERWATER
Ingredients
2 medium tomatoes either chopped or purée / juice
1 teaspoon pepper powder
1 teaspoon chillie powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
FOR THE TEMPERING / SEASONING:
I small onion sliced
1 teaspoon chopped garlic crushed roughly
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat the oil in a suitable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and sauté for a few minutes. Add the tomato purée /juice and fry for some time. Next add all the powders and salt and mix well. Fry for a couple of minutes. Add 2 cups of water and bring to boil. Then lower the heat and simmer for 2 or 3 minutes. Turn off the heat. Serve hot with rice and any dry side dish such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a piece of fried Salt fish
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