4 Servings


  1 1/2    lbs tomatoes
     25    basil leaves
    1/2 ts salt
           fresh ground black pepper
teaspoon chili powder
      2    tbsps lemon juice
      3    tbsps vegetable oil, peanut and mustard o; plus 1
teaspoon cumin seeds
    1/2 teaspoon black or yellow mustard seeds


Cut tomatoes into 1/4 slices and arrange in slightly overlapping layers on large plate.

Tuck basil leaves singly into layers of tomatoes so that about 3/4 of each leaf is visible.

Do this evenly so that green and red are distributed. Sprinkle salt, black pepper, chili powder and lemon juice over tomatoes.

Put oil in small saucepan and set over high heat. When hot put in cumin and mustard seeds. As soon as mustard seeds beging to pop,

lit the saucepan off heat and spoon the oil and spices over tomatoes. being careful to avoid leaves.

Serve immediately.

Per serving (excluding unknown items): 45 Calories; less than one gram
Fat (6% calories from fat); 2g Protein; 11g Carbohydrate; 0mg
Cholesterol; 282mg Sodium