Sunday, September 10, 2017

Aromatic and tasty green tomatoes curry

Green tomatoes with gravy. Had not thought of any innovative recipes for green tomatoes until I saw this recipe online. Added a couple more ingredients and made it even better. The exact same ingredients can be combined to create a delicious green eggplant/brinjal side dish.

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  • 6 green tomatoes, cut into cubes
  • 1 red onion, diced
  • 1/2 cup dry unsalted peanuts
  • 1/2 tsp. mustard seeds
  • 1 Tbsp urad dhal
  • 1 Tbsp fresh cumin
  • 1 Tbsp fresh coriander
  • 2 tsps. red chilie powder
  • 2 Tbsps. of olive or canola oil
  • 1 tsp. asafoetida/hing
  • Salt to taste
  • A sprig of curry leaves
  • Fresh coriander leaves

  • Method:
    Dry roast a portion of the cumin and coriander. Coarsely grind the two. Heat oil in a wok or pan. Add mustard seeds, let them crackle. Add the remaining cumin and coriander seeds. After they turn golden brown, add the onions. Sauté the onions until translucent. Add the tomatoes, turmeric, chilie, hing and salt (as required). Mix well and cook tomatoes until cooked.

    Remove from stove. Spread the remaining coriander, cumin powder and coarsely cracked peanuts over the cooked tomatoes. Mix in. Add the curry leaves and coriander leaves.
    Great side dish for chappathis or rice dishes.

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