If you are a late-blooming gardener like I am, you likely have more green tomatoes on your hand right now than you can fry up. So what’s a cook to do?
Desi loves Green Tomato Masial and I make this Tamil treat for him a few times over each summer. But this time I have another ace up my sleeve: an easy but tasty Green Tomato Stew that pairs the tart and unripe tomatoes with the mellow sweetness of coconut milk.
The inspiration for this stew came from a wonderful Vimla Patil recipe that I posted long ago on this blog: a Creamy Tomato Curry that gets ready in under five minutes and is a busy– and exacting– cook’s dream. This is my go-to curry for many busy weeknights and it never fails to win praise from anyone who eats it, including Desi.
My Green Tomato Stew tastes very different but, like the Creamy Tomato Curry, it requires just a handful of ingredients and is ready in minutes. All the time you need is for the tomatoes to break down and turn pulpy in the saucepan, and that takes hardly any time at all.
This stew tastes amazingly like Dahi Kadhi, a popular yogurt-based dish from western India. There’s something about the chemistry of the green tomatoes and the coconut milk that creates a rather yogurt-like flavor. If you are an Indian vegan longing for this old favorite, trust me, you will love this recipe.
Pair this stew with some white or brown rice and some Broccoli Paruppu Usili for a perfectly healthy meal on a busy weeknight. Then sit back and enjoy the compliments that will come rolling in.
Green Tomato Stew, Indian-style
(Makes 8 servings)
2 very large green tomatoes ( I have these fantastic heirloom tomatoes in my backyard right now that have great flavor.)
1 tsp cumin seeds
1 tsp sugar
Saute for a few seconds and then add the green tomatoes
Add half the coconut milk and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
Add the remaining coconut milk, stir, and heat until the coconut milk is warmed through but not boiling.
Turn off heat and serve.