Bowl of Green Tomato Sabji
(click to enlarge)

Green Tomato Sabji   #1
India
    Hare Tamatar ki Sabji
Serves:
Effort:
Sched:
Do ahead:  
2 main  
**
55 min  
Yes

Green Tomatoes are a popular vegetable in India. A Sabji or Bhaaji is a vegetable dish, what we might think of as a side dish - but this dish has the impact of a main dish. While having little chili heat, it is definitely not a dish for timid tastes, but most certainly worthwhile for the adventurous. For a more simply spiced (but slightly more chili hot) version see Green Tomato Sabji #2




1
5
1/4
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2
1
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1
1
1/16
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1/2
1/4
2/3
------
2
1/2
------
2
#
oz
c
---
t
t
---
t
t
t
---
t
t
t
---
T
T
---
T
Green Tomatoes (1)
Onion
Peanuts, roasted
-- Spicing
Cumin Seeds
Coriander Seeds
-- Tempering
Mustard Seeds (2)
Cumin Seeds
Asafoetida (3)
-- Powders
Turmeric
Chili Powder (4)
Salt
-------------
Oil
Jaggery (5)
-- Garnish
Cilantro leaves

PREP   -   (30 min)
  1. Cut GREEN TOMATOES into about 3/4 inch wide wedges, then cut the wedges into sections about 3/4 inch long, 2 or 3 pieces per wedge depending on tomato size.
  2. Chop ONION fine.
  3. Crush PEANUTS into crunchy little bits in a mortar.
  4. Separately dry toast CUMIN and CORIANDER just long enough to be aromatic and darken just a shade. Pour out on a plate to cool. When cool, grind them together in your spice grinder. Immediately divide the ground spices in half so you won't forget.
  5. Mix together all Tempering items.
  6. Mix together all Powders items.
  7. Chop CILANTRO medium for garnish.
RUN   -   (25 min)
  1. In a sauté pan, heat Oil quite hot. Stir in Tempering mix and let it sputter for just 20 seconds, then stir in Onions. Fry stirring over medium heat until Onions are translucent.
  2. Stir in Powders mix until Onions are well coated, then stir in Tomatoes and 1/2 the Spices mix until all is evenly distributed.
  3. Turn heat to low. Cover tightly and sweat the Tomatoes, stirring now and then, until tender, about 12 minutes. They should still have a bit of crunch.
  4. Stir in the other 1/2 of the Spices mix, the Peanuts and the Jaggery. Adjust liquid if needed. This should be a dryish dish, but I like a little more liquid if serving with rice. Cook covered another 5 minutes.
  5. Serve hot, garnished with Cilantro. Accompany with Roti or Paratha - or with Basmati rice if you prefer.
NOTES:
  1. Green Tomatoes:   These are unripe regular tomatoes, not "Mexican Green Tomatoes" (Tomatillo) which are not actually tomatoes. The tomatoes should be solid green or with a slight white or pink blush. Riper tomatoes can be used, but must be very firm. For details see our Tomatoes page.
  2. Mustard Seed:   In India, black mustard seed is always used, but yellow will work.
  3. Asafoetida - Hing:   This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic, but is also often combined with onions.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form. For details see our Asafoetida page.
  4. Chili Powder   I use Khandela or Reshampatti, which makes this dish quite mild by Southern California standards, but, if in doubt, use Kashmir. For details see our Indian Chilis page.
  5. Jaggery: This is a partially refined cane sugar, much used in India, sold in various shaped cakes. If you don't have it, use a similar partially refined sugar. For details see our Sweeteners page.
  6. Comments:s   I have cut the amount of sugar to 1/4 what was called for by the pattern recipe, and consider that more than enough. South Asian dishes often need the sugar cut way back for Western tastes - as well as for health.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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