Fried Green Tomatillos with Burrata Cumin and Basil

Ingredients

• 2 (4-ounce) balls burrata cheese
• 4 medium tomatillos (husks removed and rinsed) or 2 green tomatoes, sliced 1/4-inch thick
• Kosher salt and freshly cracked black pepper
• 1 or 2 limes
• A few fresh basil leaves, hand-torn or sliced into thin ribbons
• 1/4 cup extra-virgin olive oil
• 1 teaspoon cumin seeds
• 3 to 4 tablespoons canola oil, for frying
• 1 cup buttermilk
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour (I use gluten-free all-purpose baking mix)
• 1 teaspoon garam masala (storebought or homemade, recipe follows)
• 1/2 teaspoon cayenne pepper
• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds) - optional

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