During the height of the harvest, I'll accept any free vegetables that are tossed my way. Eggplant, corn, zucchini—it doesn't matter. So of course I accepted a multi-pound bag of green tomatoes before I even thought about what to do with them. I knew I'd fix up some fried green tomato BLTs, but then what?
Turns out Indian cuisine has a grand tradition of finding uses for them. This recipe for Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer's 660 Curries is incredibly simple and perfect for any unwanted green tomatoes. The browning of the garlic at the beginning may sound a little extreme, but as long as it doesn't burn, you'll be left with this gorgeous aroma that will deepen the flavor of each bite. It's all balanced by the green tomatoes, which help lend the dish some much needed acidity.
- 2 tablespoons canola oil
- 4 garlic cloves, chopped
- 8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes
- 8 ounces green tomatoes, cores removed, sliced into 1-inch segments
- 2 teaspoons garam masala
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground turmeric
- 2 tablespoons cilantro, finely chopped
Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over.
Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.
Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes, or until the potatoes and tomatoes are tender. Stir every few minutes or so.
You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve.