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["After you've chopped the onion, add olive oil to a medium sized pan with high sides and cook the onion in the oil over medium heat until it begins to become translucent. When onion is softened, add all the other ingredients, and cook over medium heat, stirring frequently to avoid scorching on the bottom when the mixture begins to thicken through evaporation of liquid. Reduce the mixture until it has the consistency of a dip, and remove from heat. Heat a round (or oval) of Tandoori Bread in a microwave oven for twenty or thirty seconds to warm it. This releases its flavor and makes it more pliable. Spoon the vegetable mixture over the Tandoori Bread, just as if you were spreading sauce over a pizza crust. Slice it into triangular slices, as you would with pizza, and enjoy! (Use a fork to eat this to avoid spilling it on yourself, just as Italians do with regular pizza.) Takes about forty minutes from the time when you start to chop the onion to allow for the mixture to properly reduce. (Try some Fig Newtons for dessert to keep the ""easy oasis"" motif going.) You can store this in a refrigerator and use the second Tandoori round later in the week, as long as you take care to seal the bread in a large, zip lock bag to keep it fresh, or simply use all the mixture and rounds of bread to serve more people at once. I can eat one round with vegetable topping myself for lunch, so keep that in mind if you are feeding a family or a number of adult males. (Don't worry about having too much Tandoori bread. If you have any left, melt a slice of American cheese on top in your microwave, fold it shut, and enjoy!)"]
