Green Tomato and Potato Curry
Harae Tamatar Aloo Rasedar
This is a dish from my childhood. My father always grew a lot of vegetables at home. We had a glut of all of them, including green tomatoes, every winter. Many were given to neighbours and friends. Green tomato curry was one way of using the surplus tomatoes and we loved it with freshly made Plain Parathas. I have changed it slightly from how my mum made it. Serves 4.
Recipe edited and pictures changed October 2018
4 medium sized green tomatoes, cut into bite sized pieces (not too small, or they will disintegrate during cooking
Equal amount by volume of potatoes, peeled and diced
1 inch piece of ginger, peeled and grated
1-2 tbs. oil or ghee
1 tsp. cumin seeds (you can use Panch Pooran mix or us black mustard seeds with curry leaves for different flavour)
A large pinch of asafoetida powder
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste
2 tbsp. dry methi leaves (kasoori methi) (optional)
Salt to taste
1 tsp. brown sugar, if needed
1/2 tsp. Garam Masala
A handful of chopped coriander leaves (optional)
Heat oil in a pan.
Add cumin seeds (or other seeds of choice) and asafoetida. When seeds splutter, add ginger and stir-fry for 20-30 seconds only. In the picture here, I have cooked with black mustard seeds (rai) and curry leaves.
Add potatoes, tomatoes, all the spices and salt. If using methi leaves, add them now.
Stir-fry for a minute or two.
Add water and bring to boil. Simmer gently until potatoes are cooked.
Taste and adjust seasoning. If tomatoes are too tart, add a little bit of brown sugar.
Turn heat off, add garam masala and coriander leaves.
Serve hot with Plain Parathas.