Indian Spiced Green Tomatoes
Starter, Main Course or Side
Feeds 2-4
Cook Time: 20 Minutes
Difficulty: Easy
I love dishes that are low prep, low on number of ingredients but totally pack a punch. This is light and delicious but also gives you a massive hug - its lovely comfort food!
You can add a bit more chilli if you like but this is about more of a fragrantly spiced dish. Balanced beautifully with the fresh coconut yoghurt.
Its so quick to make, there really isn’t any excuse to not make it!
INGREDIENTS:
4-5 Green Tomatoes
1/2 Tsp Coriander Seeds
1/2 Tsp Brown Mustard Seeds
1/2 Tsp Fennel Seeds
1/2 Tsp Cumin Seeds
Pinch Curry Leaves
Pinch Chilli Flakes
1/2 Tsp Fenugreek Leaves (Menthi Leaves)
Pinch Salt & Pepper
2-3 Tbsp Cooking Oil
2 Cloves Garlic, peeled
Thumb Sized Piece of Ginger, peeled and minced
5-6 Tbsp Coconut Yoghurt
1 Tsp Fresh or Dried Mint
1 Lemon, zest and juice
Handful Toasted Coconut Chips
METHOD:
Heat the cooking oil in a frying pan along with the whole spices, chilli flakes and the curry leaves
Toast for 2-3 minutes on medium until the spices give off a toasted aroma
Chop the green tomatoes into quarters and add to the spices with a pinch of salt and pepper
Stir fry the tomatoes for 4-5 minutes until they just start to soften
Remove the pan from the heat and leave to rest
Meanwhile, add the coconut yoghurt to a bowl with the lemon zest, mint and a pinch of salt
Taste and adjust the yoghurt seasoning
Plate up by spooning the yoghurt into the centre of the plate and gently push the yoghurt out to make a well
Spoon the tomatoes into the well of the yoghurt and gently pile them in the centre
Finish with the remaining oil and spices out of the pan, a squeeze of fresh lemon juice and top with the toasted coconut chips
