400 g tomatoes
5 spring onions
½ teaspoon Panch puran
½ teaspoon finely chopped fresh green chilli
salt and pepper to taste
3 tablespoons rapeseed oil
Cut the tomatoes into quarters and remove the woody stalks. Discard the outer layer of the spring onions with any roots and remove just the tips the green part slice them into 2-3 cm pieces.
In a deep frying pan or wok heat the oil until just smoking, add Panch Puran and cook the seeds until they blacken, add the tomatoes to the pan with a little salt, pepper and the chilli if you're using it, cook stirring occasionally. Once the tomatoes start to soften add the spring onions and cook for a few seconds more until the onion wilts. Taste to check for salt and pepper seasoning. Serve on toast or as part of a cooked breakfast.
- These tomatoes work at any time of day, we have called them breakfast tomatoes because that’s our favourite, served simply on hot buttered wholemeal toast.