Unripe tomatoes or raw tomatoes will be pale green all over, feel nearly solid and will have a more acidic or tart flavour which makes it very ideal to use for making spicy gravies, specially Chetinadu style.
Chopped green tomatoes- 3 cups
Chopped shallots – 1/2 cup
( small onions or madras onions)
Crushed and chopped garlic- 1 tbsp
Curry leaves- few
Chopped coriander leaves- 1 tbsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1 – 1 and 1/2 tsp
Coriander seeds powder- 3 tbsps
Salt to taste
Grated coconut- 1/2 cup
Sliced almonds- 1/4 th cup
Fennel seeds- 1 tsp
Milk- 1/2 cup
Mustard- 1 tsp
Fenugreek – 1/2 tsp
Jeera – 1/2 tsp
Sesame oil- 1 tbsp
Heat oil in a pan. Add mustsrd. When it starts spluttering, add fenugreek, jeera, hing and curry leaves. Now add, chopped onions and garlic and sauté for 2 mins.
Add chopped tomatoes. Mix well. Add turmeric pd, red chilli pd, coriander seeds pd and salt to taste. Mix well. Cook for a min. Add 2 cups of water and let it cook it till the tomatoes become tender.
Grind coconut, almonds and fennel seeds to a smooth paste using required amount of water.Reduce the gas. Add this to the tomato gravy . Mix well and let it cook for few mins. Now, add 1/2 cup of milk, mix well again.
Let it simmer till the gravy starts frothing. Take off the gas, transfer to a serving dish, garnish with coriander leaves and serve hot with steamed rice. It can be served with Idli, dosa, idiyappam and aapam too:)
3 thoughts on “Green tomatoes in creamy coconut and almond gravy”
Tomatoes with a touch of class recipe. Yummy.
Thank you Amritha:)
Thank you so much Amritha:)
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