1. Heat fat and fry cumin. When the seeds cracle, add chopped chillies, onions and quarted and skinned tomatoes. Add salt to taste and cook on a very slow fire till vegetabels are cooked and dry.
2. Add the corn flour blended with milk. Stir until it thickens. Add the eggs and then the breadcrumbs.
3. Put into a mould rinshed with cold water and refrigerate. When st, a serve with a salad.