Green Tomato Curry

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 Green Tomato Curry





For 6 medium size green tomatoes cut in eighths. 


In a tablespoon of hot oil add ¾ tsp panch phoran or plain mustard. When it sputters add a stalk of curry leaves, 1 leveled teaspoon of ginger garlic paste and fry a bit. Then add ¼ tsp turmeric and 2 tsp red chilly powder, stir and add green tomato and salt. When tomatoes are half cooked, add coarsely ground peanuts. Let steam for a few minutes and serve with hot chapatis. 

If the tomatoes aren't tangy add a bit of tamarind paste to the curry. Alternatively you can also add a bit of jaggery if you want a sweet, spicy and tangy flavor.


Panch phoran is equal quantities of mustard, cumin, fennel, fenugreek and nigella seed mixed together.

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