Green tomatoes in a tangy, nutty, gravy

Green tomato is a versatile vegetable. Whenever I see it in the market, I unfailingly pick up some. A thogayal* made with green tomatoes is a family favourite. I add this vegetable to sambar, which gives it a distinct flavour. I make fresh salad out of it too. With a sprinkle of roasted and crushed groundnuts, it makes for a zesty salad.

All varieties of tomatoes are rich in Vitamins A and C and have traces of Vitamin D and K. They are a rich source of antioxidants, which are known to reduce the incidences of heart problems and cancer. Tomatoes also are rich in potassium. Of all varieties of tomatoes, green tomato has the highest percentage of Vit C, making it a good vegetable to have in plenty during winters.

Today, I am sharing a traditional Tambrahm recipe with green tomatoes. It is tangy, spicy and very tasty. The addition of til gives it a nutty flavour and adds richness to the gravy. This dish is usually made with a mix of vegetables, but I tried it with just green tomatoes and found it very good. It is a no-onion, vegan dish and can be made when you want some gravy dish in a hurry. In the time it takes for the tomatoes to cook, you can get the masala ready. Mix everything and give a quick boil. That’s it! You can enjoy it with rice or rotis and even idlis and dosas!

Ingredients:

• Firm green tomatoes                                                      4-5 large ones
• Tamarind                                                                           A small lemon-sized or 3/4 tsp of tamarind paste
• Turmeric powder                                                             ½ tsp
• Salt to taste

To roast and grind

• Tur Dal                                                                             1 tbsp
• Raw rice                                                                           1 tbsp
• Urad dal                                                                            1 tsp
• White til (sesame seeds)                                                1 tbsp
• Dried red chillies                                                             4-5 (or according to your spice tolerance)
• Methi seeds                                                                       A pinch
• Coconut (grated)                                                              2 tbsp
• Coconut oil                                                                          ½ tsp

For the tadka/tempering

Mustard seeds                                                                  ½ tsp

Hing                                                                                    ½ tsp

Curry leaves                                                                      10-12

Coconut (or any other) oil                                             1 tsp

Method:

• Cut tomatoes into about 1” pieces.
• Soak tamarind in hot water for half and hour and extract the pulp.
• Add 2 cups of water to the tamarind extract, add salt and turmeric and cook the tomato pieces in it.
• While it is cooking, take a kadhai and roast the dals for a minute till they are slightly browned and then add the rice and methi. Roast for another minute and finally add the til. By the time it begins popping, the other ingredients would have browned. Switch off the flame. Remove to a plate and let it cool.
• Now add ½ tsp oil and sauté the chillies till they puff up. Now add the coconut, give it a good mix and switch off the flame. No need to sauté the coconut. The heat of the kadhai is enough.
• Once the masala ingredients have cooled, grind them to a fine paste, adding a little water.
• Check the tomatoes. When they are half cooked, add the masala paste and half a cup of water.
• Let the gravy boil till the tomatoes are fully cooked. Don’t let it become too soft and mushy. It should hold its shape.
• Add water according to the consistency you need. Remember, the masala thickens the gravy, so add water accordingly. After it comes to a boil, switch off the flame. Pour it into a serving bowl.
• In a tadka pan, heat 1 tsp of coconut oil. (You can use groundnut/refined oil, but coconut oil adds a wonderful flavour to it). Add the mustard seeds to it and once it sputters, add the curry leaves and hing. Pour it into the green tomato gravy.
• Serve hot with rice, teamed with roasted papad. Or with roti/phulka or idli/dosa.