Spicy Tomato Semolina
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
4 Tbsp. ghee (clarified butter) / butter
1 cup semolina (or quick cream of wheat)
1 tsp. each of mustard and cumin seeds
1 sprig curry leaves
1 tsp. ginger chopped
2 green finger hot chiles, stemmed and chopped
2 onions, sliced finely
1 large tomato(es) chopped
4 Tbsp. coriander leaves
2 Tbsp. grated coconut
2 cups hot water
salt to taste
fried cashew nuts to garnish
Instructions:
Heat half of the ghee (clarified butter) in a pan. Fry the semolina, stirring continuously, to a golden color on medium-low heat for about 2 minutes. Set aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds, followed by the cumin seeds and fry until the seeds splatter fully. Add the curry leaves, ginger, green finger hot chiles and onions. Stir fry over medium heat for about 3 minutes or until the onions are transparent and soft.
Add the chopped tomatoes and fry over medium heat for about 3 minutes or until they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly until they wilt.
Mix in the semolina and salt. Add the hot water to the mixture and mix well. Add more hot water if the mixture is too dry. Cover and cook over low heat for about 3 minutes or until the mixture is almost dry.
Garnish with the fried cashew nuts, grated coconut and finely chopped coriander leaves
Recipe from www.syvum.com.