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Nutrition Facts
Serving Size 1 (307g) Recipe makes 2 servings The following items or measurements are not included below: mango powder
Calories 331
Calories from Fat 257		(77%)
Amount Per Serving		%DV
	Total Fat 28.6g	43%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 15.3g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 48mg		2%
Potassium 706mg		20%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 4.8g	19%
	Sugars 11.5g
Protein 4.5g		9%
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Green Tomatoes with Indian Spices

Recipe #52262 | 40 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Jan 27, 2003

Serve this as part of an Indian dinner or as a vegetarian main course with rice. It is not easy to buy green tomatoes here, I have once tried to make this with red tomatoes, don't bother it will turn into a pulp, you want the tomatoes still in a chunky state when cooked. To my taste buds this is hot and spicy, adjust the heat to your own preference

SERVES 2 -4 (change servings and units)

Ingredients

1 lb green tomato, approx
1/4 cup oil (for frying)
1/2 teaspoon fenugreek seeds or cumin seed
1/2 teaspoon cumin seed
2 green chili peppers, seeded and finely chopped (or more)
1 teaspoon chili powder
2 teaspoons ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon mango powder or 1/2 tablespoon lemon juice
salt
sugar
2 cloves crushed garlic

Directions

1
Wash and quarter the tomatoes, if they are very large, halve the quarters again.
2
Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
3
When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
4
Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
5
Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.

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Featured Reviews for This Recipe

From: Chef #1381800

On Oct 30, 2009

Excellent! I found this recipe solely to use up some of my many green tomatoes, but I'll definitely be making it again. I agree that it's forgiving - I skipped the chili peppers, substituted .5 tspn cayenne for the chili powder, and used extra cumin instead of fenugreek. Yum!

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From: RivkaD

On Nov 12, 2007

Absolutely great! We saved a bunch of green tomatoes that could have ripened just to make this recipe again...

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From: Susiecat too

On Nov 9, 2007

This was really delicious! I served it on top of couscous because I ran out of rice (oops!) and I served a mixture of spicy mint chutney with plain yogurt along side the tomatoes, which was good to offset the little bit of heat. Fantastic use for all the green tomatoes I picked from the garden just before the first frost! Thanks, Pets'R'us!

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From: elgoose

On Jul 30, 2005

Very nice - I had to noodle around with the spices because I didn't have fenugreek seeds, but did have coriander and brown mustard, but it seems like a very forgiving recipe overall, lots of room to improvise. Also, I used a splash of rice vinegar because I had neither mango powder or lemon juice. Because I like sour food, I saw no need to add sugar. Like I say, it's a forgiving recipe, with lots of room to jiggle things.

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