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Tomato Kachumber

ethnic, salads, vegetarian

2 large tomatoes, cut into thin - wedges
2 each scallions, chopped
2 teaspoon chopped fresh mint
1/2 teaspoon grated ginger
4 teaspoon fresh lime juice
4 teaspoon vegetable oil
1/4 teaspoon black mustard seeds
1 salt to taste

Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste & lightly toss. Let mariante for 30 minutes before serving. "Sundays at Moosewood Cookbook"

Yield: 4 servings

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