Ingredients:

  • 2 lbs cherry tomatoes
  • 1 tsp salt
  • 1/2 cup mustard oil
  • 1 tsp brown mustard seeds
  • 1/2 tsp asafoetida
  • 2 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp white vinegar
  • 1 tbsp minced garlic

Instructions:

  1. Wash the cherry tomatoes and pat them completely dry.
  2. Using a toothpick, pierce each tomato once to prevent them from bursting and allow brine penetration.
  3. Toss tomatoes with 1/2 tsp of salt and let sit for 5 minutes to draw out surface moisture.
  4. Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point to remove bitterness.
  5. Reduce heat to medium and add mustard seeds; cook until they begin to pop.
  6. Stir in minced garlic and asafoetida, sautéing for 30 seconds until fragrant.
  7. Add the cherry tomatoes to the oil and stir gently to coat.
  8. Incorporate turmeric and red chili powder, stirring well to avoid clumps.
  9. Simmer on medium-low heat, stirring occasionally, until the water evaporates and oil separates from the masala.