Tomato Dip and Crostini appetizer

This is an Indian style Tomato dip which goes good with bread crostinis, its a little variation to the Italian Bruschetta.

Ingredients:

Thin baguet of bread - 1 (garlic bread would be excellent)
Vine ripe tomatoes - 2
Mutard seeds - 1/2 tsp
Fenu Greek seeds(Methi) - 1/2 tsp
Curry leaves - 1 sprig
Red Pepper Flakes - 1 tsp
EVO Oil - 2 Tbsps
Salt - 1/2 tsp
Garlic - 1 tsp

Method:

• Slice the bread into 1/2 inch slices at an angle to get oval shaped slices. Toast them in a baking sheet or in a toaster (dab the slices with lil oil for extra taste) Crostinis are ready.
• For the dip, microwave chopped tomatoes with salt for about 4 mins or until they are cooked.
• Put a small tempering pan on stove and heat 2Tbsps oil and add the mustard seeds first. Be patient enough to let the mustard crackle, all the taste in this dip is with those fried mustard.
• Slightly beat the fenugreek seeds in a hand pestel or roll them under a rolling pin. Let the stove be in simmer and add garlic and the coarsely ground fenugreek.
• Add the red pepper flakes.
• Next minute add the chopped curry leaves and switch off the stove. Add this tempering to the cooked tomatoes.
  Dip is ready.
  
  Enjoy it as a Brunch or Snack.

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