Tuesday, June 23, 2009
GREEN TOMATO CURRY
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.