Bengali Tomato and Onion Marmalade
This can be served on a wedge of pita bread and garnished with yogurt and cilantro.
- Servings: 10
Source: Martha Stewart Living, June 1994
- 3 white cardamom pods
- 1 teaspoon yellow mustard seeds
- 2 teaspoons canola oil
- 2 bay leaves
- 1/4 teaspoon crushed red-pepper flakes
- 2 teaspoons sugar
- 1 tablespoon grated fresh ginger
- 7 cups thinly sliced yellow onions (about 2 pounds)
- 1/4 cup vegetable broth or water
- 1 teaspoon salt
- 4 cups cored, seeded, and diced plum tomatoes (about 8)
- 1 teaspoon red-wine vinegar
- 5 pita breads
- 1 1/4 cups nonfat plain yogurt
- 1 cup chopped fresh cilantro
Remove cardamom seeds from pods and grind with mustard seeds in a spice grinder or with a mortar and pestle. In a large nonstick skillet, heat oil over high heat. Add ground cardamom and mustard, bay leaves, pepper flakes, sugar, and ginger, and stir until mixture darkens slightly, 1 to 2 minutes. Stir in onions, broth or water, and salt. Reduce heat to a simmer; cook for 10 minutes, stirring occasionally. Stir in tomatoes and cook for 40 minutes longer, or until onions are soft and flavors are well blended. Stir in vinegar.
Warm pita breads in a 250-degree oven and cut into wedges. Place marmalade in a serving dish, and serve with pita wedges and bowls of yogurt and chopped cilantro.