06 August 2011

Indianizing the Tomatillo

My mom makes this killer baaji/curry with green or early tomatoes. These tomatoes are very tart, and are usually left to ripen. When available, in some homes these are used as souring agents in Dals. I have been on the lookout for green tomatoes in many a farmers market. That's when I chanced on the idea of using Tomatillos instead. Granted they are not the same, but the end result is very similar - a tangy tasting dish that hits all the flavor spots! Since then I have used tomatillos in many chutneys and dals in the place of green tomatoes.

Serves 2

Tomatillos (firm and bright green) - about 10 - dehusked, cleaned and chopped into 1 inch cubes
Onion - 1 chopped into 1 inch cubes
Mustard seeds - 1 teaspoon
Ginger-Garlic paste - 2 tablespoons
Curry Leaves - 4 or 5
Coconut - frozen shredded - 1 tablespoon
Green Chillies - 4 or 5 - slit
Cilantro - 1/2 cup - chopped
Turmeric/Haldi - 1 teaspoon
Salt to taste
Oil - 1 tablespoon

In a wok, heat some oil and add mustard seeds. When the mustard splutters, add curry leaves, green chillies, ginger-garlic paster and onions. Saute until the onions are translucent(about 5 minutes). Now add tomatillos, salt and haldi. Cover and cook until the tomatillos are fully cooked through and soft (about 5-10 minutes). Add coconut and mix just as you turn off the stove. Garnish with chopped cilantro. Serve hot with rotis/rice - Enjoy!

Note - this dish is very tangy owing to the tartness of the tomatillo. Please be warned if you are not a fan of tangy-ness! :)