Serves: 4
Total Calories: 92

2 tablespoons vegetable oil
1 piece peeled fresh ginger (1-inch), cut into thin matchsticks
1 medium onion, cut in half lengthwise and thinly sliced
1 teaspoon cumin seeds
1 tablespoon ground coriander
3 large tomatoes (about 1 1/2 pounds), cut into large pieces
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper, to taste

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger and onion, stirring, until golden, about 5 minutes.

2. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and then mix in the tomatoes, green chili peppers, and salt. Cook stirring, until mushy, about 5 minutes. Add the cilantro and cook about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, 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: 92
Calories from Fat: 60

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