Raw tomato curry
There are some recipes that instantly transport us back to our childhood kitchens… simple, rustic dishes full of homely comfort. Kacche Tamatar Ki Sabzi is one such recipe. Made with unripe green tomatoes, this curry beutifully balances tanginess with a hint of sweetness.
When my mother returend from the market with a bag full of raw tomatoes, I knew it was the perfect day to make this traditional khatti – meethi sabji. The aroma of roasted gram flour, peanuts, and warm spices makes this dish irresistable, turning a handful of simple ingredietns into a flavourful curry that pairs beutifully with hot steamed rice of soft rotis…
This recipe is easy, quick and perfect for days when you want something light full of flavor. Let’s get started!!
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Ingredients
- Raw tomatoes – 5
- Green chilies – 2
- Ginger – 1-inch piece
- Peppercorns – 5
- Cloves – 2
- Cinnamon stick – small piece
- Roasted peanuts – 1 tbsp
- Roasted gram flour (besan) – 2 tbsp
- Oil – 2 tsp
- Cumin seeds – ¼ tsp
- Asafoetida (hing) – 1/8 tsp
- Dried red chili – 2
- Curry leaves – 1 sprig
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Cumin powder – ¼ tsp
- Salt – to taste
- Jaggery – ½ tsp
- Fresh coriander leaves – 1 tbsp (chopped)
Method
Step 1: Prepare the Spice Mix
- In a mixer jar, add 2 green chilies, 1 inch gigner, 4 – 5 peppercorns, 2 cloves, a small piece of cinnamon, 1 tbsp roasted peanuts, 2 tbsp roasted gram flour (besan)
- Grind everything into a fine powder. make sure the besan is roasted beforhand, it enhances the flavor and prevents a raw taste. Set this masala aside.
Step 2: Prep the Tomatoes
- Wash the raw tomatoes thoroughly and wipe them dry.
- Cut them lengthwise into medium-sized slices.
Step 3: Cook the Sabzi
- Heat a pan on medium heat. Add 2 tsp oil.
- Once hot, add ¼ tsp cumin seeds, a pinch of hing, 1 dry red chili..Sauté for a few seconds until fragrant.
- Add the sliced raw tomatoes and sauté for 2–3 minutes on medium heat.
- Add curry leaves, ¼ tsp turmeric, ½ tsp red chili powder, ½ tsp coriander powder, ¼ tsp cumin powder. Salt to taste
- Mix and sauté until the spices coat the tomatoes well.
- Add the prepared gram-flour peanut masala and mix thoroughly.
- Pour water according to your preferred gravy consistency (little for thick gravy, more for thinner curry).
- Add salt if needed. Cover and cook on low heat for 10 minutes until tomatoes soften and the gravy thickens.
Step 4: Finish the Curry
- Open the lid, check the consistency.
- Add ½ tsp jaggery to balance the tanginess of the tomatoes.
- Add fresh coriander leaves and give it a gentle stir.
- Turn off the heat. Our tangy, flavorful Kacche Tamatar ki Khatti-Meethi Sabzi is ready to serve!
Serve hot with steamed rice, jeera rice, or phulka/roti. It also tastes wonderful with khichdi or bajra/jowar rotis.
