Green Tomatoes with Indian Spices

Pets'R'us's Note:

Serve this as part of an Indian dinner or as a vegetarian main course with rice. It is not easy to buy green tomatoes here, I have once tried to make this with red tomatoes, don't bother it will turn into a pulp, you want the tomatoes still in a chunky state when cooked. To my taste buds this is hot and spicy, adjust the heat to your own preference

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1 lb green tomato , approx
• ¼ cup oil (for frying)
• ½ teaspoon fenugreek seeds or ½ teaspoon cumin seed
• ½ teaspoon cumin seed
• 2 green chili peppers , seeded and finely chopped (or more)
• 1 teaspoon chili powder
• 2 teaspoons ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon mango powder or ½ tablespoon lemon juice
• salt
• sugar
• 2 cloves crushed garlic

Directions:

1. Wash and quarter the tomatoes, if they are very large, halve the quarters again.
2. Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
3. When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
4. Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
5. Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.

Reviews

[Lovefusion]

I was less than thrilled with the flavor, though it smelled terrific. I think perhaps the fenugreek seeds were overcooked and bitter, but I do not know what they normally taste like.

I ended up adding potatoes to make the portions larger and a quarter cup of coconut milk to
counteract the bitterness. I also used less oil, and cooked the tomatoes longer to soften to about cooked potato texture.
I will try this one again, but be much more careful with the fenugreek!

[Lumberjackie]

This was very nice, and I'll definitely make it again. I found it to be too bitter when I first tasted it, but adding sugar and cooking the tomatoes down more helped. I reduced the oil to 3 tbsp. and will probably cut back to 2 tbsp. next time. Thanks!

[Chef #1381800]

Excellent! I found this recipe solely to use up some of my many green tomatoes, but I'll definitely be making it again. I agree that it's forgiving - I skipped the chili peppers, substituted .5 tspn cayenne for the chili powder, and used extra cumin instead of fenugreek. Yum!