Green Tomato Curry

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

Method: 

Wash and cut each tomato into 8 pieces. Peel the onions and slice into thin pieces. Wash and soak the gambooge in half cup of water. Slit the green chilly.

Grind together the grated coconut, chilly powder, turmeric powder and garlic with little water into a smooth paste.

Cook the tomato, onion and green chilly in a cup of water. Cover and cook in medium flame. When it is well cooked, add the coconut paste, salt and the soaked gambooge. Allow to boil. Add water to adjust the consistancy. Bring to a boil. Add a pinch of fenugreek powder and remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard start to splutter, pour the seasoning over the green tomato curry.
Serve with rice.

Ingredients:

• Green Tomatoes - 3 to 4
• Grated coconut - 1 cup
• Green chilly - 3 to 4
• Onion - 1 medium sized
• Garlic - 2 cloves
• Chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Gambooge (kudampuli) - 1 or 2 pieces
• Roasted fenugreek powder - 1 pinch
• Salt
• Water

For seasoning:

• Mustard seeds - very little
• Whole red chilly - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon