Green Tomato Curry

In Autumn, we can get caught out with some plants and tomatoes are one such example. In summer, they are typically left to ripen on the vine, picking only when they are an luminous and delectable shade of red (or yellow or purple!). However, towards the end of the season when frosts are encroaching on our growing season, unripe green tomatoes can be picked off the plant and left to ripen indoors. There are many hacks that people claim: whether it is leaving a banana in with the fruit, or leaving them next to a north-facing window to catch the sun, patience normally favours your endeavours. However, one thing I am not known for is my patience, and I like to use them while they are still green. You can fry green tomatoes in an egg, flour, and breadcrumb coating, or even make a zingy green tomato relish. A favourite of mine is using unripe tomatoes in a curry. They hold their shape and bring a bright texture to a fragrant curry, a great meal to warm you up in Autumn. I much prefer a curry to a jar of green tomato relish.

Ingredients:

• 4-5 medium-sized green tomatoes, chopped
• 1 onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to your spice preference)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil, butter or tallow
• Fresh coriander leaves for garnish

Instructions:

1. Wash the green tomatoes thoroughly and chop them into medium-sized pieces. Set aside.
2. Heat oil in a pan or skillet over medium heat. Add mustard seeds and let them crackle. Then, add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, minced garlic, grated ginger, and slit green chilies to the pan. Sauté until the onions turn translucent and the raw smell of garlic disappears.
4. Lower the heat and add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute to allow the spices to release their flavors.
5. Add the chopped green tomatoes to the pan and stir to coat them with the spices. Cover and cook for about 8-10 minutes or until the tomatoes are soft and slightly mushy, stirring occasionally.
6. Once the tomatoes are cooked, add garam masala and mix well. Allow the curry to simmer for another 2-3 minutes, uncovered, to let the flavours develop.
7. Turn off the heat and garnish the green tomato curry with freshly chopped cilantro leaves.
8. Serve hot with steamed rice or Indian bread such as roti or naan.

Enjoy your delicious green tomato curry bursting with flavours! Feel free to adjust the spice levels according to your taste preferences.