Fall is around the corner and the veggies in the garden are up for grabing. If the tomatoes are taking long to turn Red, dont worry, you can eat them Green!
And for those like me, who do not have a vegetabe patch at home, goto your local market and grab some green tomatoes and there we go, all set to make a Green Tomato Curry.
Green tomato's:2-31 small-medium Red Onion
1 spoon of grated jaggery
Red Chilli Powder: as per taste
Dhaniya Powder: 1 spoon
Curry Leaves (optional)
Mustard Seeds, Jeera, Oil, Salt
For the masala powder:
Around 10-12 groundnuts
1 spoon Til seeds (Sesame seeds)
Grated Dry coconut: 2 spoons
Channa dal: 1 spoon
Dry roast the above ingredients and grind them to powder.
Heat a pan with about little oil. Add in mustard seeds and Jeera when hot.
Saute chopped onions till they turn translucent.
Add in chopped tomato's.
Cook for about 3-4 minutes till half tender.
Add in the masala powder and other left over ingredients at this time.
Cook for some more time till the tomato's are soft.
- To remove the tangyness of the tomato's, soak them first in a bowl of water with a little salt for a while. Drain water and then use the tomatoes.
- Use red onions for its sweetness. You can also use any other variety of onions you have.
I generally follow this recipe of mine for making green tomato curry. I just avoid lemon juice.