Green Tomato Vegetable (Raw Tomato Curry)
This traditional Indian dish, known as Hare Tamatar Ki Sabzi, is a flavorful and simple curry made with fresh, raw tomatoes. The raw tomatoes are cooked down into a delicious, tangy curry, spiced with aromatic Indian seasonings, making it a perfect side dish to complement your meals. Ideal for a quick weekday lunch, it pairs wonderfully with flatbreads or rice. With a vibrant flavor profile, this curry is a must-try for lovers of Indian cuisine. Here’s how you can make this quick and satisfying dish at home.
Ingredients for Green Tomato Vegetable (Raw Tomato Curry)
| Ingredient | Quantity |
|---|---|
| Raw Tomatoes (chopped) | 500 grams |
| Sunflower Oil | As required |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Red Chili (broken) | 1 piece |
| Green Chilies (slit or chopped) | 2 pieces |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1-1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegan
Instructions for Preparing Green Tomato Vegetable (Raw Tomato Curry)
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Heat the Oil: Begin by heating a tablespoon of sunflower oil in a wok or kadhai (Indian-style deep pan). Once the oil is hot, add asafoetida, mustard seeds, and cumin seeds. Allow them to crackle and release their aromatic fragrance into the oil.
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Add Green Chilies and Tomatoes: Next, add the chopped green chilies and cook for a few seconds before adding the chopped raw tomatoes. Stir the mixture well and cook over high flame until the moisture from the tomatoes evaporates and they begin to soften. This will take approximately 3 minutes.
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Spice it Up: Once the tomatoes are cooked down and moist, it’s time to add the spices. Add salt, red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix everything thoroughly to combine the flavors.
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Cook the Curry: Reduce the heat to low and cover the pan with a lid. Let the curry simmer for a few minutes. During this time, the tomatoes will become mushy, and the oil will begin to separate from the mixture, signaling that the curry is cooking properly.
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Final Touches: Once the tomatoes have cooked down to your desired consistency and the oil is visibly separating, increase the heat again for a final burst of flavor. Add kasuri methi (dried fenugreek leaves), crushing it between your fingers before adding it to the curry for an extra depth of flavor.
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Serve and Enjoy: Once the curry reaches the perfect texture, remove it from the heat. Serve this delicious Raw Tomato Curry hot with freshly made Pudina Tawa Paratha, a side of Boondi Raita, and some Panchmel Dal for a hearty, comforting meal.
Tips and Variations:
- For a slightly tangier flavor, you can add a spoonful of tamarind paste or amchur powder (dry mango powder) to the curry.
- If you prefer a thicker curry, let the tomatoes cook down longer, allowing the moisture to reduce even further.
- Adjust the spiciness of the curry by increasing or decreasing the amount of green chilies and red chili powder based on your heat tolerance.
- You can also add some chopped onions and garlic to the tempering for an added depth of flavor.
This Green Tomato Vegetable (Raw Tomato Curry) is a quick, vegan dish that’s full of bold flavors and is easy to prepare. It’s the perfect recipe for when you’re looking to whip up something both comforting and light. Enjoy it as part of a traditional Indian meal or serve it with any flatbread or rice of your choice.
