Step 1

Heat a large frying pan to medium-high, add all the herbs and spices except salt and pepper.

Step 2

Once mustard seed starts to pop, add the tomatoes and stir.

Step 3

Add salt and pepper to taste

Step 4

Stir and cover and allow to boil. After 5 minutes uncover and taste for salt. The tomatoes are finished when most of the water has evaporated and tomatoes are slightly melted but still a bit chunky.

Note

Serve with Kitchari (click to access recipe) or any rice or potatoes dish