Green Tomatoes with Indian Spices

Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

mandabears November 12, 2013

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).

Luna Hippie July 22, 2012

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!

Lovefusion December 12, 2010

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