Eating In

Cooking oil
½ teaspoon black mustard seeds
5 curry leaves
8 shallots cut lengthways into quarters
200g ripe tomatoes
1 green chilli, finely chopped
1½ teaspoons tamarind paste
½ teaspoon salt
¼ teaspoon turmeric
Heat some cooking oil in a large frying pan and add the mustard seeds and curry leaves. When they start popping, lay the shallots cut side down and leave to brown for about 5 minutes. Stir to let the ‘petals’ loosen and continue cooking until they are soft. Add the tomatoes, chilli and two tablespoons of water and cook until the tomatoes go jammy. Add more water if needed. Add the tamarind, salt and turmeric, cook for two minutes cover and set aside.