Hare Tamatar Ki Sabzi or Raw Tomato Curry is a sweetish tangy accompaniment made from green tomatoes, jaggery and spices. You may serve it with Indian flatbreads or rice. Here is how to make it.
My cooking seems to be incomplete without using tomatoes. Be it for soups like Creamy Tomato Soup or for luscious dishes/sides such as Stuffed Tomatoes in Malai Gravy, South Indian-Style Tomato Chutney or for dishes of world cuisine like Pasta with Roasted Tomato and Vegetable Sauce, tomatoes are definitely used in my kitchen!
During my visit to Mumbai last week, I luckily got some tomato seeds. When I came back to my home, I planted the seeds along with my kiddo in our kitchen garden and now I am getting a good supply of homegrown tomatoes almost everyday.
And after noting down one of my mom’s recipe, I decided to make Hare Tamatar Ki Sabzi with green tomatoes. Green tomatoes are tangier than the ripe ones hence they can complement jaggery in a better way. Hence, Hare Tamatar Ki Sabzi gets this incredibly delightful combination of sweetness as well as tanginess.
Along with jaggery, various spices such as coriander powder, turmeric powder, red chilli powder are used for making Hare Tamatar Ki Sabzi. It goes without saying that ginger and garlic are used to grant their typical flavours as well.
Hare Tamatar Ki Sabzi or raw tomato curry gets made within no time as tomatoes do not take much time to get cooked. Going by my experience, let me tell you, Hare Tamatar Ki Sabzi tastes too good with flaky, crisp Laccha Parathas. However, this tangy sabzi can be eaten with rotis, and rice as well. In case you are curious, here’s the recipe for Hare Tamatar Ki Sabzi:
Step by Step Recipe
Heat oil in a pan. Add Hing, cumin seeds and fenugreek and let it crackle for few seconds
Add ginger, garlic and green chili and fry for a minute
Add green tomatoes, red chili powder, turmeric powder and salt
Cover and cook till tomatoes are mushy
Add Jaggery and coriander (cilantro) leaves and mix well. Serve hot
Hare Tamatar Ki Sabzi
- 2 tbsp Vegetable oil
- 1/4 tsp Hing
- 1 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1 tsp Ginger (Finely chopped)
- 1 tsp Garlic (Finely chopped)
- 1 tsp Green chilli (Chopped)
- 2 cups Raw tomato (Chopped)
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- Salt to taste
- 2 tbsp Jaggery (Grated)
- 2 tbsp Fresh coriander (Chopped)
- Heat oil in a pan.
- Once the oil is hot, add hing, cumin seeds and fenugreek seeds and let them crackle for a few seconds.
- Add ginger, garlic and green chilli and fry them for a minute.
- Add tomato, coriander powder, turmeric powder, red chilli powder and salt.
- Cover and cook until tomatoes are mushy.
- Add jaggery and coriander and mix well.
- Serve hot with Dal Rice or Phulke