• 4 large, firm tomatoes
• Salt
• 2–3 hot green chile peppers, chopped
• 5

Slice each tomato in half and remove seeds, sprinkling each half with a little salt. Lightly crush the chile peppers and garlic with a little salt in a mortar and pestle, then brown them in the ghee over medium-high heat. Add the dill seeds and sauté half a minute more. Add the tomatoes, cut-side down. Do not stir. Lower the heat and cover until the tomatoes are heated through and their skin be