Tomato Sabzi
Photo: Melissa Phillip, Houston Chronicle / Staff photographer
While tomatoes are as common a vegetable in India as in any other country, I had actually never seen a cherry tomato until I came to North America. I instantly fell in love with them! When sweet, ripe and in season, I love them raw in salads or seared just for 1-2 minutes with a burst of cumin seeds and added to a pilaf or doused in ghee and roasted in the oven just till they pop into a jammy burst of flavor inside your mouth. The farmers markets are still filled with them, and the flavor may be at its prime these days, so get them while you can.