Categories: Salads, Indian, Appetizers 
      Yield: 4 servings 
  
      4 lg Tomatoes, sliced 
      1 tb Lime juice 
      2 tb Extra-virgin olive oil 
    1/4 ts Cumin seeds 
    1/4 ts Fennel seeds 
      1    Dried hot chili pod 
      2 tb Cilantro, chopped 
           Salt & pepper 
  
  Arrange tomato slices on a platter.  Sprinkle with lime juice.  Warm oil in 
  a small pot over moderate heat.  Add cumin, fennel & chili pod, cook for 30 
  seconds.  Remove from heat, discard pod & cool. Whisk in the cilantro; 
  spoon seasoned oil over tomatoes.  Season with salt & pepper & serve. If it 
  sits, the flavour will intensify. 
   
  Yamuna Devi, "Yamuna's Table"