Green Tomato Curry

Green Tomato Curry

Pointer 1: Tiny tomatoes may be a bit tart. The medium-sized ones taste better. You may try both, the tart ones might need a little more salt and red chilie powder.


  • 4 to 5 green tomatoes ¬†
  • 1 medium-sized onion, chopped
  • 2 cloves garlic, diced
  • 1/2 cup chopped coriander leaves
  • 2 tsps. red chillie powder
  • 1 tsp. cumin seeds
  • 2 tsps. dry roasted sesame seeds
  • 2 tsps. dry roasted coarse peanuts
  • 2 tsps. turmeric powder
  • 1/2 tsp, asafoetida
  • 1/2 tsp. brown sugar, optional (to balance the tartness)
  • 1 Tbsp. canola oil
  • Salt to taste


Take a wok. Add oil. Let it warm. Lower the heat to medium, then add cumin seeds, when roasted add the sesame and peanut powders. In just about 30 secs. add the garlic and onion.

Sauté for a few minutes until onions lose their color a bit. Add turmeric powder and red chillie powder. Finally add the cut tomatoes. Cover and cook until the tomatoes are done. Add salt. Mix well and finally add the coriander leaves.

Serve with Indian breads or rice

^ Please contact me for any of these ingredients or utensils.

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