Tomato Sabzi

4-5 cups (1½ pounds) cherry tomatoes, sliced in half

¼ cup ghee or olive oil

15-20 curry leaves (see note)

1 teaspoon mustard seeds (see note)

1 cup onions, minced

1 teaspoon chili powder

1½ teaspoon salt

Instructions: In a small stockpot, heat the ghee or olive oil until it is smoking but not yet shimmering. Add the curry leaves and mustard seeds; the seeds will start to pop and sizzle.

Within a few seconds, add the minced onions and cook them on medium heat, stirring frequently until they are translucent. Add 3-4 cups of the tomatoes, reserving the rest to add at the end.

Stir in the chili powder and salt. Cover the stockpot and lower heat to its lowest setting. Cook for 10-15 minutes, then turn the heat off and add the remaining tomatoes. Let the sabzi rest for 15-20 minutes. Transfer to jars if preserving or refrigerate until ready to eat.

Note: Curry (or kari) leaves have a lemony pine essence and are native to Indian cooking. They can be found at most Indian grocers (such as India Mart and Keemat Grocers) and can also be grown successfully in Houston weather. You may substitute lemon or lime leaf or tender lemongrass. Black mustard seeds are best, but may substituted with dark brown or yellow mustard seeds.

• Substitute olive oil for ghee for a heartier taste; however, this would be best served warm.

• When popping the seeds, be careful not to burn them. This makes them bitter in flavor.

• Any kind of onions will work — red, white or yellow. Even leeks or shallots will do. Makes 4 servings