Optional: Peel & deseed the tomatoes by coring the tomatoes, dropping them into a
saucepan-full of boiling water for 10 seconds. Then hold them over a sink and pull off the
skins. Cut the tomatoes open, squeeze out and discard the seeds. Coarsely chop the
1 tbsp. butter or oilOptional:
1 ½ cups chopped onions
1 tsp. salt
1 small bell pepper, minced
6 medium-sized ripe tomatoes, peeled and seeded
2 cups tomato purée
½ tsp. cinnamon
2 tsp. cumin
½ tsp. ground fenugreek
½ tsp. dried coriande
¼ tsp. cayenne (more, to taste)
3 hardboiled eggs, peeled and cut into wedges
½ pound firm tofu, cut into small cubes
Fresh cilantro, minced
Melt butter (or heat oil) in a Dutch oven. Add onion, salt, and mustard seeds. Sauté over
medium heat for 8-10 minutes, or until the onions soften and the seeds begin to pop.
Add ginger, garlic, and minced bell pepper, and cook another 5 minutes, or until the pepper
begins to be tender.
Add remaining ingredients, mix well, and heat just to boiling, stirring frequently. Turn the
heat down to a simmer, cover, and cook for 15-20 minutes.
Serve hot, over rice, with wedges of egg or cubes of tofu artfully arranged on top, and a final
sprinkling of minced cilantro.
From The Moosewood Cookbook, by Mollie Katzen