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I wish I could thank Pets's R'us for her wonderful recipe, but she passed away on 7/14/11, so sad. This recipe is delicious, I love green tomatoes and have trouble finding them commercially in the area where I live, but we visited a friend who had a ginormous vegetable garden full of green tomatoes that he did not want and I went home with at least 5 pounds. The recipe is easy to make and full of wonderful flavors, rich with spices and garlic, yum. A true keeper, whenever I can find some green tomatoes.
I love green tomatoes. This was excellent. I used cumin powder instead of cumin seeds the second time I made this cause the seeds burn & are bitter. This was excellent wrapped in rotis (Indian Flat Bread).
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!
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!
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!
Absolutely great! We saved a bunch of green tomatoes that could have ripened just to make this recipe again...
This was really delicious! I served it on top of couscous because I ran out of rice (oops!) and I served a mixture of spicy mint chutney with plain yogurt along side the tomatoes, which was good to offset the little bit of heat. Fantastic use for all the green tomatoes I picked from the garden just before the first frost! Thanks, Pets'R'us!
Wonderful! I served this as part of a vegetarian dinner using the fenugreek seeds, fresh jalapenos from the garden and lemon juice. I can only imagine this on top of saffron rice.
Very nice - I had to noodle around with the spices because I didn't have fenugreek seeds, but did have coriander and brown mustard, but it seems like a very forgiving recipe overall, lots of room to improvise. Also, I used a splash of rice vinegar because I had neither mango powder or lemon juice. Because I like sour food, I saw no need to add sugar. Like I say, it's a forgiving recipe, with lots of room to jiggle things.
This was a tasty & different way to use the green tomatoes from our garden at the end of the season. Some items aren't available here - so (as recommended by the recipe poster) I substituted cumin for the fenugreek seeds & 1/4 cup fresh chopped mango for the mango powder. Thanx PetsRus!!