Not your same fried green tomatoes

What’s the alternate to fried green tomatoes? ~ Roasted green tomato sabzi

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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.

Recipe:

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.

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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.

This entry was posted in Green Tomatoes, Vegetables and tagged , , . Bookmark the permalink.

14 Responses to Not your same fried green tomatoes

  1. Sonu says:

    Yes, my Mom used to make some subji with green tomatoes. Will try to find green tomatoes here. Thanks for reminder.🙂

  2. 365DaysVeg says:

    Thanks Sonu. Yes, these are some of the simple vegetables that brings back memories.

  3. Kantha says:

    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!!

  4. parita says:

    A different one..must say!

  5. Gayathri says:

    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!!!

  6. Tangs says:

    Tried it out today. Though my subji turned out watery and overcooked, it tasted yummy! Thanx a ton for the recipe.

  7. yn says:

    hey how did u manage to make dry subji? green tomatoes became very watery…exactly like red tomatoes when cooked

    • 365DaysVeg says:

      Yn, use medium high flame and if the tomatoes water adding besan heels in soaking up the liquid🙂 hope this helps.

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