HKC 5.31: TOMATOES AND PLANTAINS (serves 6)

Cut tomatoes in quarters or eighths. Boil plantains in water until they are bright yellow and slightly tender. Test by piercing with a sharp knife. Drain plantains. Heat ghee for deep frying and deep fry plantains until they are golden brown. Remove. Heat 6 Tablespoon ghee and add cumin seeds. When cumin browns, add crushed chili peppers. When chilis are brown, add tomatoes. Cook until soft and semi-liquid. Add plantains, salt and spices and keep cooking until tomatoes form a nice sauce and plantains are tender. Cover and cook on a low flame, stirring occasionally to prevent sticking or burning.