Green Tomato Sabji Recipe
Green Tomato Sabji (Hare Tamatar Ki Sabji, Raw Tomato Curry) is a sweet, tangy, and spicy sabji made using unripe green tomatoes, jaggery, and a few simple Indian spices. Serve it with roti or paratha for a hearty meal.
Here are some more Indian sabji recipes that you may like: Jaisalmeri Chana, Dahi Shimla Mirch, Papad Gathiya Sabji, Achari Turai, Kalonji Baingan, and Cabbage Shaak.
About Green Tomato Sabji
Green Tomato Sabji (Hare Tamatar Ki Sabji, Raw Tomato Curry) is a North Indian semi-dry sabji made using unripe green tomatoes, jaggery, and spices.
The tangy taste of green tomatoes pairs very well with jaggery. Make this sabji for everyday meals and serve it with roti, paratha, or dal rice.
Ingredients
Green Tomatoes – Choose firm green tomatoes without any blemishes on them.
Spice Powders – You will need basic Indian spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, and asafetida (hing).
Jaggery – Use organic black jaggery. Light-colored jaggery has chemicals added to lighten its color, which harms the body.
Others – You will also need oil, cumin seeds, fenugreek seeds (methi dana), fresh ginger, garlic, green chilies, salt, and cilantro (fresh coriander leaves).
If you like your sabji saucy, then add ½ cup of coconut milk or vegetable stock.
How To Make Green Tomato Curry
Heat 2 tablespoon oil in a pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- ¼ teaspoon asafetida
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
Add the following ingredients and saute them for 20-30 seconds.
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped green chilies
Now add the following ingredients to the pan and mix well.
- 12 oz (350 g) of green tomatoes (cut into ½-inch pieces)
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt
Reduce the heat to low.
Cover the pan with a lid and cook until tomatoes are cooked through (10-12 minutes). Stir a few times while cooking.
Add 2 tablespoon powdered jaggery and 2 tablespoon chopped cilantro and mix well.
Serve hot.
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Green Tomato Sabji Recipe (Hare Tamatar Ki Sabji)
Ingredients
- 2 tablespoons oil
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped green chilies
- 12 ounces green tomatoes (350 g, cut into ½-inch cubes)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 2 tablespoons powdered jaggery
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida, cumin seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
- Add ginger, garlic, and green chilies and saute them for 20-30 seconds.
- Add green tomatoes, coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until tomatoes are cooked through (10-12 minutes). Stir a few times while cooking.
- Add jaggery and cilantro and mix well.
- Serve hot.
Made it tonight-delicious and a great solution for the green tomatoes which won’t go red in a Londom November
Good to know Anna
I LOVE LOVE LOVE this recipe. I am wondering if there are other vegetables that would be good once it is no longer tomato season. Thoughts?
Thanks Clinton. You can try this recipe using bottle gourd or even aubergine.
I LOVE this recipe! Next season, If you have surplus of green tomatoes (which I never do) or a good source for tomatoes, you can freeze them for future use! I literally just quarter them and lay them flat in the freezer until frozen! So easy!
Neha,
The green tomato curry turned out very good. Thank you for sharing the recipe. I will have to try it with cocoanut milk.
The version with coconut milk also tastes great Alex. Do try
I was surprised that there was no liquid – I added a tine of coconut milk! Otherwise. delicious. I like my curries to have a bit od sauce.
Have loads of green tomatoes and this recipe gave me great inspiration! Used 4 C green tomatoes and doubled most of the ingredients, except used 3 T oil, 3/4 t salt, and only used 1 T of jaggery to keep it more on the sour side, but did add a little apple juice to give it more moisture and a bit of natural sweetness for serving over rice. Delicious!
Can this recipe be made with coconut milk?
Thank you!
Yes, sure. Once the sabji is cooked, add 1/2 cup of coconut milk and bring it to a simmer.
Never cooked this before , will surely try it. Looks awesome great !!!