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
- 1 lb green tomato, approx
- 1⁄4 cup oil (for frying)
- 1⁄2 teaspoon fenugreek seeds or 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon cumin seed
- 2 green chili peppers, seeded and finely chopped (or more)
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon mango powder or 1⁄2 tablespoon lemon juice
- 2 cloves crushed garlic
- Wash and quarter the tomatoes, if they are very large, halve the quarters again.
- Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
- When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
- Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
- 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.
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!