I made this curry and took pictures long back, but I couldn't post it. Before we left for India I had to pick all the tomatoes from our backyard since the frost was going to hit them anyway. So I ended up with close to 5-6 pounds of green and almost ripe tomatoes. I gave some to friends but I still had quite many left. My first thought was 'fried green tomatoes', but the words deep frying and calories stopped me. Instead I made this masala curry and added hard boiled eggs. I have to say the tanginess of unripe tomatoes works great in this spicy sauce. Serve this with hot rice or roti or grilled bread to make it a complete meal. Also, this sauce freezes very well for later use.
What you need:
(serves 6-8 people)
3 cups chopped green tomatoes
2 cups chopped ripe (red) tomatoes
2 cups chopped onions
1 1/2 tbsp ginger-garlic paste
2 tsp red chilli powder (or according to taste)
1/4 tsp turmeric
1 tsp coriander powder
3 tsp dry coconut powder
1 tsp sugar
3 tbsp oil
6-8 peeled hard boiled eggs
salt to taste
fresh cilantro to garnish
1 inch cinnamon stick
1/2 tsp sajeera1 tsp jeera
Steps to follow:
- Heat a pot and add oil. Keep the heat on medium.
- Add spice mix and fry for 20 sec
- Add onion to the same pot and saute for another 2 min till the onions are translucent
- Now add ginger-garlic paste and turmeric. Stir the mixture.
- Add chopped tomatoes (green and red) and sate for 1 min
- Close the pot with a lid and continue cooking for 8-10 min or so until the tomatoes are completely cooked.
- Take the lid out and cook for couple more minutes until the tomatoes are slightly browned.
- Switch the heat off and let the mixture cool a little bit.
- Blend the mixture into a smooth paste and return it to the pot on medium heat
- Add red chilli powder and salt. Add water according to the preferred consistency
- With a knife make small slits to eggs for flavor to seep in
- Add eggs to the pot and bring the curry to a simmer.
- Add coriander powder and switch off the heat
- Garnish with fresh cilanro and serve hot
|Our last tomato & methi harvest of 2011|