What’s the alternate to fried green tomatoes? ~ Roasted green tomato sabzi
Cut green tomatoes
Not many of us have utilized the fresh, luscious green, crisp green tomatoes in our cooking. In the southern US, it is much eaten as fried dipped in a batter. As the season for home grown tomatoes is slowly coming to an end with less & less sunshine, tomatoes take longer to ripen. Not having patience and being lazy one day I decided to make use of this humble vegetable for my meal. The verdict – a perfect blend of spices, tangy-ness, crispiness blended well into this vegetable. So, go ahead and give it a try, you will be pleasantly surprised.
4 – 5 green tomatoes
1 tsp rye or rai
1 tbsp oil
1 tbsp of besan flour
1 – 2 tsp of red chili powder or per taste
2 tsp of dhania powder
1 tsp ginger-garlic paste (optional)
Salt per taste
Dice the green tomatoes into big flat chunks. Heat oil in a non-stick pan. When the oil is hot add rye and let it splutter. Add the green tomatoes, sauté, add ginger-garlic paste and let it cook covered half way through. Remove the lid, add the spices, mix well and let it cook uncovered. When the tomato is cooked, add the besan to coat the tomato well, let it cook for a few more minutes. Serve hot with roti.
Crispy green tomatoes sabzi served with roti
NOTE: If you do not find green tomatoes in your neighborhood, try substituting with tomatillos although I have not tried it myself.
Yes, my Mom used to make some subji with green tomatoes. Will try to find green tomatoes here. Thanks for reminder. 🙂
Thanks Sonu. Yes, these are some of the simple vegetables that brings back memories.
Hey this layout looks so fresh and beautiful. Change is good! 🙂
Bingo! I was just wondering what to do with the Green tomatoes from the farm house.. Sure, the dash of Besan is going to add some new flavour to the subzi!!
Thanks Kantha. I am glad I posted this recipe right on time for you.
A different one..must say!
Thanks Parita. Have you used green tomatoes? What is your recipe?
Thanks Sonu. You are my inspiration 😉
I tried this out and i loved it. I didn’t use Garlic, instead added mint leaves to the ginger and it tasted yummy. Thanks for the recipe!!!
Great to know that Gayathri. And thanks so much for giving me new twist to the recipe.
Tried it out today. Though my subji turned out watery and overcooked, it tasted yummy! Thanx a ton for the recipe.
OH, I am so glad the recipe tasted good Tangs. Thanks for letting me know.
hey how did u manage to make dry subji? green tomatoes became very watery…exactly like red tomatoes when cooked
Yn, use medium high flame and if the tomatoes water adding besan heels in soaking up the liquid 🙂 hope this helps.