Green Tomato Curry

Green Tomato Curry

When we say tomato our mind gives us a picture of smooth, shiny skinned bright  and glowing red tomato. Ripe red tomato is added to pizzas, chicken curry, fish curry,  salads, soups, hamburgers etc. It is added to give colour and taste. But most of us rarely see green tomato which looks like green apple. When we buy green tomato

we just leave it either outside or in the fridge it will ripen in a few days. When the green tomato ripens it will take the bright red color. 
We don't want to let the tomato ripe. We are using only unripe tomato for this recipe.
I am going to introduce you to the unripe tomato sour curry. This is really a very nice curry to eat with rice.

Green tomato

                              Recipe summary
                                        For
                           Green Tomato Curry

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Green tomato

1. Wash and cut 1 kg tomato lengthwise.


2. Heat 2 tbsp oil in a pan.  

3. Add one dry chilly cut into two and fry for a minute. 


4. Add 2 onions chopped and fry till it becomes translucent. 

5. Add 4 cloves of garlic chopped.

6. Add ¼ inch ginger cut fine.

Ingredients

7. Add 10 curry leaves cut fine and fry for two minutes.  

8. Add tomatoes and stir.

9. Add water up to cover the tomatoes in the pan.

Green Tomato Curry

10. Add 1 tbsp curry powder and ¼ tsp pepper powder. Stir and cover the pan. Bring to a boil and lower the heat. 



11. It should be ready in 15 minutes. If you cook too long the tomato will become soggy. Once it is done add ¼ cup coconut milk. Let in simmer for ten minutes. Now the curry is ready. You will see chunky pieces. 




Green Tomato Curry is ready.
                                  

                   Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

 Ingredients
Main
1 kg Tomato
Others
2 Onions

4 clove garlic

¼ inch ginger

10 curry leaves

TOMATO CURRY IN THE WOK

 ¼ tsp pepper powder

 1 tbsp curry powder

 1 dry chilly cut into 2

 1 green chilly

 2 tbsp oil

 ¼ cup coconut milk

                                        

 Method

                Wash and cut tomato lengthwise. Chop onion, chilly, garlic, ginger and curry leaves.

Sliced tomato

               Heat oil in a pan.  Add dry chilly and fry for a minute. Add onion and fry till it becomes translucent. Add garlic, ginger, curry leaves and fry for two minutes.  Add the tomatoes and stir. Add water up to cover the tomatoes in the pan. Add chilly powder and pepper powder. Stir and cover the pan .Bring to a boil and lower the heat. It should be ready in 15 minutes. If you cook too long the tomato will become soggy. Once it is done add coconut milk. Let in simmer for ten minutes. Now the curry is ready. You will see chunky pieces. 
If you don’t want to fry dry chilly and onion you can leave the dry chili out and add onion along with tomato and all other ingredients except coconut milk. After it is cooked to your liking, add the coconut milk.   You can also skip chilly powder Then it will be a very mild curry.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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