Everything shown in this post is from World Vegetarian. Although I found it frustrating at first, in my current phase of experimentation with different global cuisines I'm liking its arrangement by ingredient rather than by ethnicity. The bandora m'li recipe, for instance, is bracketed by a tomato sambal from Sri Lanka and a Greek-ish recipe for tomatoes stuffed with lentils and rice. How I now work with it is to initially pick an "anchor" recipe based on an ingredient I want to use, in this case tomatoes, then figure that's Middle Eastern and I'd also like to have beans, so I flip through the beans section until I find a Mediterranean-type dish that sounds likely, and then finally ask myself what would go well with all that, and pick a third thing. I.e., you have to stay focussed: with over 650 recipes, it's easy to get lost in this book. In this case, all three of the recipes I chose were linked together by the author herself through header notes, which made my researches easier.
The recipe for the bandora m'li has been posted here (reprinted with permission), complete with header notes, so I'll reproduce it.
from Madhur Jaffrey's World Vegetarian
2 medium tomatoes
freshly ground black pepper
5 tsp olive oil
1 garlic clove, peeled and well crushed
1/2 to 1 tsp very finely chopped fresh hot green chile
3/4 cup canned tomato juice (I used ground canned tomatoes with their liquid)
1 tbsp finely chopped fresh parsley
[A note on freezing: the mise-en-place at the beginning of this post shows some of the ingredients, including parsley, which is frozen. I'm generally cooking for one, and usually have to buy far more of a thing than I can use right away, so I freeze nearly everything that can be frozen. Parsley and cilantro freeze extremely well, as do most of the Asian herbs I've been experimenting with, like curry leaves, kaffir lime leaves, lemongrass, and galangal. Basil and Thai basil, not so much, unfortunately. So if you see some of these things and want to try them but are afraid of waste, don't be. Just cut them up fine and place them in sealed containers in the freezer and they will wait for you.]
Take skin-thin slices off the very top and bottoms of the tomatoes and discard them. Cut the tomatoes crosswise into 3 slices each. Lightly salt and pepper the slices on both sides.
|The tomato slices as they go into the pan|
|Flip them after a minute|
|I was still kind of unsure about the whole thing...|
|...but I got over that...|
Or you can do what I did and tip everything into a bowl and mix it all up for maximum messy scoopability:
This is truly one of those meals that you practically inhale it's so good, then wonder where all the leftovers are.