Description
The Indian ingredients for this recipe can be found at any Indian market. Rajbhog in Cranberry or Patel Brothers in Monroeville are two options in the Pittsburgh area
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 tsp mustard seeds
- 1 serrano green chili, finely chopped
- 25 curry leaves, thinly sliced
- A few shakes of asafoetida (hing powder)
- 3 large garlic cloves, crushed
- 1 medium red onion, sliced thinly into half moons
- 1/8–¼ tsp salt
- 1 tsp dark brown sugar
- 1/4 tsp tamarind paste
- Pimento cheese
- Slice of good bread
- 3 heirloom tomatoes, sliced
- Curry powder
Instructions
- Heat a pan and add about 2 tablespoons of olive oil.
- Once the oil is heated, add the mustard seeds. When the mustard seeds slow down popping, add the green chilies and the curry leaves.
- Then add a few pinches of asafoetida, the crushed garlic, and onions. Sprinkle a little salt, and cook on medium heat until onions soften and start changing color.
- Then sprinkle the brown sugar and add the tamarind paste. Cook on low heat until the onions caramelize. Set aside.
- To assemble, spread pimento cheese on a hearty slice of bread, place a thin layer of the onion- curry-leaf mixture over the cheese, then top with the sliced heirloom tomatoes and finish with a sprinkle of curry powder.