Serves: 4
Total Calories: 56

1/2 teaspoon Chaat Masala or store-bought
3 to 4 large unripe green tomatoes (about 1 1/2 pounds), each cut into 8 wedges
1 tablespoon peanut oil
1 tablespoon ground coriander
1/2 teaspoon salt, or to taste
1 tablespoon fresh lemon juice
1/4 cup finely chopped fresh cilantro, with soft stems

1. Prepare the chaat masala. Then, lay the tomato wedges in a single layer in a large nonstick skillet. Drizzle the oil over them and cook over medium-high heat until the bottoms are golden, about 4 minutes.

2. Turn each piece over, sprinkle the coriander and salt over them, and cook until the other side is golden, about 2 minutes.

3. Add the lemon juice and cilantro, very carefully mix everything together, and cook about 30 seconds. Transfer to a serving dish, sprinkle with the chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 56
Calories from Fat: 30

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* Salads
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Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
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Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
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Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
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Spicy Dew Bean Salad
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