This will certainly wake you up when you have an early weekend brunch. Serve it as a course on its own or do small toast portions in a selection of brunch dishes. You can also use green tomatoes for this.
3tbsp vegetable oil or ghee
1 medium onion, peeled and finely chopped
4 large garlic cloves, peeled and crushed
½tsp chilli powder
1tsp turmeric, or 2tsp freshly grated fresh turmeric root
2tsp brown mustard seeds
1tsp fennel seeds
500ml vegetable stock
600-700g firm tomatoes, quartered
2tbsp freshly shredded coriander leaves
4 slices of bread about 1cm thick
Heat the oil or ghee in a heavy-bottomed saucepan and gently fry the onion, garlic and spices for 3-4 minutes without colouring. Add the stock and simmer gently for 20 minutes, until the liquid has reduced by half.
Add the tomatoes and simmer for about 10 minutes, stirring every so often until the tomatoes soften a little, then stir in the coriander leaves and re-season if necessary.
Toast the bread on both sides and serve with the tomatoes spooned on top.