Green Tomato Curry

I did not expect this recipe to work but it surprisingly worked amazing and I cannot resist to share it with you all.

I easily get bored using the same ingredients and with the same style of food. I always need variety in dishes, spices etc. So when I was looking  for something new in veggies, I came across these fresh raw green tomatoes lying on a main table in the center of fresh produce aisle notifying all customers about new arrival with their fresh look. The first thing my husband suggested is to make chutney (Indian style dip). But I knew, even if I honor his suggestion, he will enjoy that dip for one time and rest will be dumped into “enough of this” category in the fridge and I hate to remind him everyday to finish it keeping in mind his regular answer, “oh! I forgot, it’s still there!”.

Ahhh…enough of blabbering! I don’t know why but I ended up buying those tomatoes. Maybe their freshness tempted me to make that impromptu decision and here I was buying almost a pound of it. Now the question was what to make out of it. When running out of options, all I know is to make some tempering of spices and pour the veggies over it. And finally adjust the seasoning.

Serves: 4


  • Half pound green tomatoes, chopped in cubes
  • Half cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon cumin seeds or ½ teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chili powder
  • 2 teaspoon curry powder
  • ½ tablespoon garam masala
  • ½ cup fresh grated coconut
  • 2 teaspoon jaggery or sugar
  • 2 tablespoon oil
  • Salt as per taste



  • Take a thick bottom pot as we are going to slow cook this one. Heat oil and once it is hot add ginger garlic and saute till the raw smell of garlic goes away. Add cumin and onion and keep stirring on medium flame till the onions become translucent.
  • Now add all powdered spices except for garam masala. Keep a lid on and cook on low flame till oil starts to ooze out.
  • Add tomatoes and salt, mix well. Keep the lid on again and cook on low flame for about 15 minutes.  As raw tomatoes are firm they will take time to become tender and slow cooking will help release their flavor in the curry. If it burns at the bottom, sprinkle some water and mix well.
  • Once the tomatoes are tenderized add garam masala, coconut and jaggery with a tablespoon of water. Cook for 2-3 minutes more.
  • Serve hot with steamed rice or any Indian flatbread (Chapati/Bhakari).

2 thoughts on “Green Tomato Curry

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