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.