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.
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
- 2 very large green tomatoes ( I have these fantastic heirloom tomatoes in my backyard right now that have great flavor.)
- 1 1/2 cups coconut milk
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 15 curry leaves
- 2 green chillies like Serrano , slit down the middle
- 1 heaping tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp sugar
- 1 tsp vegetable oil
- Heat the oil in a saucepan. Add the cumin and mustard seeds and, when they sputter, add the curry leaves and green chillies.
- Saute for a few seconds and then add the green tomatoes
- Add the coriander powder, turmeric, and sugar and stir together. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft and pulpy.
- 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.