Name: Kashmiri Tomato Salad
Yield: Serves 4
Cuisine: Indian
Ingredients: 60 ml vegetable oil; ½ teaspoon ground chilli; 1 teaspoon ground turmeric; 1 teaspoon castor sugar; 2 small green chillies, minced; 1 tablespoon finely shredded ginger; 2 teaspoons nigella seeds; 1 teaspoon brown mustard seeds; 1 teaspoon mustard oil; 1 teaspoon sea salt; 6 ripe tomatoes, cut into eighths – do not peel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

My thanks to Vimal, the chef at Devi Garh, near Udaipur, for sharing this recipe with me. I love his cooking, his astute and confident hand with spicing and the delicious flavour combinations he produces, often reflecting his Kashmiri heritage. This salad makes a great addition to a thali plate, where many small tastes are put together. It is equally delicious served simply with some grilled fish.