Hare Tamatar Ki Achari Sabzi, Green Tomato Curry

Tangy green tomato stir fry

During winters vegetable markets are flooded with so many colorful and healthy vegetables .We get different varieties of fruits and vegetables to enjoy.This is the best time to make fruit preserve, jam etc for the yearly supply.

Good quality Tomatoes are also available during this season and as my family loves tomato relish and chutneys so I often make different types of tomatoes chutneys to serve with stuffed parathas and as a side dish with main course-Sweet tomato chutney goes very well with stuffed parathas so I always make a big batch of this so it stays in stock for the whole winter season,  Tomato and peanut chutney is a nice accompaniment to serve with Idli and dosa so is also made on regular basis at my place.

Last week I brought a bag of tomatoes to make Tangy Tomato thokku which is a south Indian style chutney but I got a lot of green tomatoes in that bag so I made this hare tamatar ki achari sabzi which turn out very delicious and every one at home loves it.

Harey Tamatar Ki Achari Subzi, Green Tomato Curry Crisp and tangy green tomato stir fry

• CourseSide dish
• CuisineNorth Indian Cuisine

Servings Prep Time

3people 5minutes

Cook Time

10minutes

Servings Prep Time 3people 5minutes

Cook Time 10minutes

Ingredients

• 500grams Green tomatoes
• 3 Green chilies,chopped
• 1tsp Salt / Namak
• 1tsp Red Chilli powder / Laal mirch powder
• 1tsp Readymade Pickle Masala / Achar Masala
• 1/3tsp Turmeric Powder / Haldi Powder
• 2tbsp Jaggary / Gud

Tempering /Tadka

• 2tbsp Mustard Oil / Sarso ka tel
• 1/2tsp Mustard Seeds / Rai
• 1/2tsp Fennel Seeds / Saunf
• 1/3tsp Fenugreek Seeds / Methidana
• 2 Dried Red Chilli, Whole
• 1/4tsp Asafoetida / Hing powder

Instructions

1. Wash and chop tomatoes in medium size pieces.
2. Heat oil in a pan and add all mustard seeds,fennel and fenugreek seeds.
3. When seeds start crackling add asafoetida,dried red chilies and chopped green chilies.
4. Stir fry for few seconds.
5. Now add turmeric ,chopped tomatoes and salt.
6. Mix and cook it covered for 2 -3 minutes on medium heat.
7. When tomatoes get cooked but remains crunchy then add chili powder ,pickle masala and jaggary.
8. Simmer till it mix well.

Recipe Notes

Serving suggestions- serve as a side dish with main course or as a  pickle with paratha or rotis.

NOTE-

1. You can add sugar instead of jaggary.
2. Pickle masala is optional you can make without adding it too.
3. You can also make it softer and mushy if you like.

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