Serves: 4
Total Calories: 83

2 tablespoons peanut oil
2 medium onions, cut in half lengthwise and thinly sliced
1 1/2 teaspoons cumin seeds
1 large tomato, finely chopped
1 clove fresh garlic (large), minced
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon , coarsely ground ajwain, seeds
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt, or to taste
1 teaspoon fresh lime juice
2 cups coarsely mashed ripe peaches (about 1 1/2 pounds), peeled or unpeeled
1/2 cup finely chopped fresh cilantro, including soft stems

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions until golden brown, 5 to 7 minutes.

2. Tilt the pan to collect all the oil in one spot, then add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tomato, garlic, ginger, and green chili pepper, and cook until all the juices evaporate, 3 to 5 minutes.

3. Add the ajwain seeds, black pepper, salt, and lime juice, stir a few seconds, then add the peaches, and cilantro (save some cilantro for garnish) and cook over medium heat until all the juices evaporate, the bhartha is very thick and traces of oil are visible on the sides, 7 to 10 minutes. Transfer to a serving dish, garnish with the reserved cilantro, 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: 83
Calories from Fat: 60

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