Tomato, what a versatile fruit or vegetable (however you view it)! There are so many kinds and so many ways to use them all. Let me count the ways: sauces, relishes, breads, rice dishes and even curries. Just take a look at those succulent and juicy varieties. Makes me want to reach in and take a big bite out of one!
One of the ways I enjoy eating tomatoes is with roti or hot rice. It's a dish called Tangy Tomato Curry which my mom prepared for a Diwali dinner recently. This gravy based dish is made with unripened tomatoes. My mom always said, the greener the tomatoes, the better the taste. What I like about this dish is that the tomatoes are the focal point and not used as garnish or gravy. It's about time, they got some recognition! Are you with me?
Ingredients for Tangy Tomato Curry:
- 5 Medium Green tomatoes, cut into cubes
- 2 Medium Potatoes, cut into ½” cubes & microwave for 4 min
- 1 Large Onion, chopped into ½” cubes
- 4 Green chilies, finely chopped
- 1 inch piece of Ginger, grated
- ¼ cup of Grated coconut, fresh or dry powder
- ½ tbsp of Sambhar powder
- 2 tbsp Vegetable oil
- 1 tsp of Cumin seeds
- 1 tsp of Mustard seeds
- ½ tsp Turmeric
- ¼ cup of Fresh Coriander/Cilantro, chopped
Procedure: Heat oil in a medium size saucepan and season with cumin & mustard seeds. When they splutter, add onions and saute the mixture for couple of minutes. Next add turmeric, ginger and chopped chilies and stir well. Then add the potato and tomato pieces and salt. Mix and cook under medium to low heat with closed lid for 6 to 8 minutes. When the potato pieces are soft, add sambhar powder, grated coconut and mix well. Serve it with hot rotis or rice and enjoy the spicy & sour chatpata taste.
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| Photo: Jack Gavigan (CC/SA) |
Ingredients for Tangy Tomato Curry:
- 5 Medium Green tomatoes, cut into cubes
- 2 Medium Potatoes, cut into ½” cubes & microwave for 4 min
- 1 Large Onion, chopped into ½” cubes
- 4 Green chilies, finely chopped
- 1 inch piece of Ginger, grated
- ¼ cup of Grated coconut, fresh or dry powder
- ½ tbsp of Sambhar powder
- 2 tbsp Vegetable oil
- 1 tsp of Cumin seeds
- 1 tsp of Mustard seeds
- ½ tsp Turmeric
- ¼ cup of Fresh Coriander/Cilantro, chopped
Procedure: Heat oil in a medium size saucepan and season with cumin & mustard seeds. When they splutter, add onions and saute the mixture for couple of minutes. Next add turmeric, ginger and chopped chilies and stir well. Then add the potato and tomato pieces and salt. Mix and cook under medium to low heat with closed lid for 6 to 8 minutes. When the potato pieces are soft, add sambhar powder, grated coconut and mix well. Serve it with hot rotis or rice and enjoy the spicy & sour chatpata taste.
***Quick Tip: If dry coconut powder is used, sprinkle it with 2 tbsp of water and microwave it for 30 seconds to make it soft & fluffy.
