Rajasthani Green Tomato Curry ( कच्चे टमाटर की सब्जी)

This tantalising sweet-sour curry from Northern India makes perfect use of green tomatoes that haven't ripened by the end of summer.

This is one of many vegetable dishes in Northern India - sabji - which combines a star vegetable (or a mixture of them) with a simple masala. In its simplest form, this curry contains no onions or garlic, instead relying on the allium taste of asafoetida and a handful of select spices. This particular sabji dish uses green, unripe tomatoes and is popular in Rajasthan and other Northern Indian states such as Uttar Pradesh and Bihar. It’s a great way to make use of green, unripe tomatoes that don’t get a chance to ripen by the end of the summer. This is a common groan of anybody who has grown tomatoes before! In its own right it’s actually an excellent curry dish with a sweet-sour reflex, perfect as part of a thali tray or served with rice or parathas on a chilly weeknight. Let’s go!

INGREDIENTS (serves 2-4x)

• 300-400g green, unripe tomatoes

• 2 tablespoons oil or ghee

• 1 tsp cumin seeds

• 1 tsp black mustard seeds

• 1/2 tsp fennel seeds

• 2 tsp ground coriander

• 1/2 tsp turmeric

• 1/4 tsp Kashmiri chilli powder (or regular chilli powder)

• 1/4 tsp asafoetida/hing

• 1x green chilli, sliced

• 1 tsp salt, or to taste

• 1-2 tsps lemon juice, or to taste

• 1 tsp sugar, or to taste

WALKTHROUGH

1. First, chop the green tomatoes into even sized chunks and set aside. You’ll need 300-400g in total.

   

2. Now we’ll start toasting the spices in oil. Into a saucepan, add the 2 tablespoons of oil/ghee along with the 1 tsp cumin seeds, 1 tsp mustard seeds and 1/2 tsp fennel seeds. Place the pan onto a medium low heat and heat the seeds until they begin to pop and release fragrance.

   

3. Add the ground spices: 2 tsps ground coriander, 1/2 tsp turmeric, 1/4 tsp chilli powder and 1/4 tsp asafoetida. Stir briefly in the hot oil until foaming and aromatic - about 10 seconds.

   

4. Add the chopped green tomatoes along with the sliced green chilli and 1 tsp salt. Stir the tomatoes until coated in the spice oil. Place a lid on the pan and keep it at a medium heat to steam for 5 minutes until the tomatoes have released some liquid.

   

5. Remove the lid and simmer the tomatoes until they are soft and tender, some keeping their shape and some breaking down. Add small amount of water if needed, maintaining a small amount of sauce without it boiling dry.

   

6. Once tender, add the 1-2 tsps of lemon juice followed by 1 tsp of sugar and a little salt, or if needed. Taste for seasoning and adjust - the curry should be on the sour side.

   

7. Once you are happy with the taste, you are ready to serve. Serve with basmati rice, roti/chapati or serve as an accompaniment for a thali tray. Enjoy!