• 3 TBLS cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼-½ tsp chili powder
• ½ tsp turmeric powder
• 1 tsp salt
• 1 TBLS sugar
• 1 medium leek, sliced finely (or onion)
• 1 ½ TBLS apple cider vinegar
• 2 TBLS peanut butter
• 1 lb green tomtoes, chopped finely

Heat oil in large skillet over med heat. When hot add mustard seeds and cumin seeds. Stir a few seconds until mustard seeds start to pop. Add chili powder, turmeric, salt, and sugar, and stir once. Add leeks and sauté for 2 min. Add ACV, green tomatoes, PB, and ½ cup water. Cook, stirring, for 10 min. adding more water if necessary to prevent sticking. Serve hot over rice.