Green tomato is basically the unripe tomato, its firm and sour in taste and I just love them. As a young girl I always loved eating raw tomatoes cut into wedges and sprinkled with salt and red chilli powder....and believe me it used to taste yum. Now it's a bit difficult eating them that way because plucking fresh and eating is a different story all together. However I never miss a chance of relishing these green beauties as I just can't resist them and always have a wedge or two while chopping.....
Couple of days back I came across these green tomatoes at the supermarket, had to pick them up. Though these were firm and nice but once I cut them, they had just started turning red as you can see in the pictures. Anyways I made Green tomato curry out of these, its a simple yet very delicious preparation and goes well with simple dal rice, khichdi or just enjoy it with chapati or paratha .
Here is the simple and easy recipe for Green tomato curry.
Firm green tomatoes - 5-6 pcs (medium size)
Onion, finely chopped - 1 (medium size)
Garlic, finely grated - 1 teaspoon
Green chillies, chopped - 2 pcs
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Jaggery, grated / Sugar - 1 teaspoon (optional)
Salt to taste
Oil - 2 tablespoon
Clean wash and chop the tomatoes.
In a small bowl mix all the dry masala powder along with two tablespoon of water and make a paste. Keep aside.
Heat oil in a kadhai, add the mustard seeds, once they start popping and release aroma add the chopped onions and fry for a minute or two, then add the grated garlic, mix well and fry.
Once the onion turns translucent add the masala paste and fry for 4-5 minutes or until the saw smell of the masalas is gone and oil starts appearing on the sides of the kadhai. (If the masala starts to get too dry add a tablespoon of water)
Add the chopped tomatoes along with chopped green chillies, mix well add salt, cover and cook until tomatoes become tender but not mushy. There is no need to add water as the tomatoes can cook in their own juice.
Add the grated jaggery or sugar mix well, let it cook for 2-3 minutes and turn off the heat.
Please use raw and firm green tomatoes for this recipe.
Making a paste of the masala helps avoid the dry powdered masala from getting burnt.
Adding Jaggery or Sugar is optional, this helps in balancing the sour taste of the green tomatoes.
You could add some roasted and crushed peanuts, it gives a nice crunch to the dish.