Tuesday, June 23, 2009


This is dish that my sister-in-law Vaijayanta made for me last time when Iwas in Bombay. This dish has influence of bith Maharastra and North Karnataka. My in-laws are from North Karnataka (from Bijapur http://en.wikipedia.org/wiki/Bijapur,_Karnataka)and lived mostly in and around Bombay for many years. Vaijoo as we all call her is also married to maharashtrian from Satara district (http://en.wikipedia.org/wiki/Satara). So her cooking is a influenced by Karnataka and Maharashtra both. And then it came to me... so it is not exactly tasted like her... but it was good. I also used a roasted peanut-sesame chutney powder that Madhu made instead of the roasted peanut powder that Vaijoo had told me to use.

Here is the recipe:

Green tomatoes: app 1lbs/1/2 kg
onion: 1/4 of a cup or less finely chopped
garlic:one clove minced
ginger: 1/2 tsp minced
mustard: 1/4 tsp
cumin: 1/4 tsp
curry leaves: a few
asafaetida: i pinch
turmeric: a pinch or as you want
green chillies: couple of them at least
red chili powder: as you want
Roasted peanut and sesame seeds powder or roasted peanut powder (without the skin).
Salt : as you need

In a kadhai or in a large pan add oil and let it get hot. In very hot oil add mustard seeds first. When the mustard splatters, add cumin, curry leaves, asafaetida, green chillies and turmeric. Then add garlic, ginger and onion fry them for couple of minutes. You can add now red chilli powder. Add the green tomotoes and salt. Saute them for few minutes. If you do not want the chunky texture you need to add little water and cover it with a lid and let it simmer. When they are soften add the mixture of roasted peanut and sesame seeds powder and mix it well. Remove from the stove and you are done!

It goes best with chapatis but we had other day with dosas too. Hope you will like it. Please share with all of us, if you have a different version.


  1. I just came across your blog today, and it looks great! I can't wait to read more.

  2. Thanks for visiting this blog! I have been trying to put more recipes in this place before they all disappear from our mind! My mother is an avid cook, but these days she can't cook and loosing her memories too. That is why I started this blog! All the good food that we used to eat or still eat but may get lost in the future!

  3. Kaberi - I didn't know you had this blog! I can't wait to read more. I wish I had seen this recipe when Danika and I were cooking up our green tomato curry two weeks ago. It looks great. We will definitely use it next time. Hugs to you, Madhu, and the kids. Sue B

  4. Thanks for your lovely recipe...I love green tomatoes. My mum sent me a huge bag of them this morning from her garden (both my parents are gifted gardeners). I usually add brown sugar to the curry (or gord - the Indian brown sugar) to balance out the tartness of the tomatoes. I look forward to reading your blogs!

  5. just about to try your recipe with a mix of 2 varieties of green tomatoes that have been grown in our garden. They seem too good to waste. Where do I find asafaetida?

  6. Just been looking for green tomato recipes - and I love making curry, so was interested to try this.
    Could you please tell me what the peanut chutney powder is for? My son is allergic to nuts, so I couldn't use it, but it might be an important ingredient. Also, I'm in Devon in England, and I've never seen this before - even in specialist shops
    Thank you

    1. Peanuts powder is a thickening agent. U can use cashew nuts or gram flour as substitute

  7. I put fresh cocunut And use ghee as frying medium, some cinamon and jaggery to reduce the tangyness of raw tamatoes