I brought several appetizers from Indian(-ish) by Priya Krishna to a family get-together last night. They were all delicious, and well-loved (and well-eaten), but these tomatoes received the most recipe requests, so here you go! I did not have fenugreek seeds, so I left them out, and I only had two serranos (well, I had three, but I needed one for the peanut chutney), which I quartered, so if you want to make exactly what I made, those are the only differences.

Serves 4

2 TB olive oil
1/4 tsp fennel seeds
1/4 tsp nigella seeds
1/4 tsp cumin seeds
1/4 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafetida
4 long Indian green chiles, or serrano chiles, halved lengthwise
1 cup cherry tomatoes, halved
3/4 tsp kosher salt
1 TB fresh lime juice (from about half a lime)

1. In a large nonstick skillet over medium-high heat, warm the oil. When it begins to shimmer, add all of the seeds, and cook until they look slightly browned and start to sputter, about 1 minute. Stir in the asafetida and then the chiles. Cook for 2 minutes, until the chiles brown and crisp on the sides.

2. Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl so that the tomatoes stop cooking. Gently mix in the salt and lime juice. Serve warm or at room temperature. These will keep in the refrigerator for a few days, but are best the same day.