Raw Tomato Curry aka Hare Tamatar ki Sabzi is a spicy tangy, delicious side dish that comes from North Indian Cuisines. The recipe has passed on through various regions with different variations done, hence it doesn’t belong to any particular regional cuisine. A very popular dish in North Indian states like Rajasthan, Uttar Pradesh, Bihar etc, that goes well with roti/chapati/rice etc. Tomato is harvested in it’s green form or you can say when it is raw, chopped into pieces and then seasoned with Indian Spices. This particular recipe is made without Onion and Garlic hence making it close to the original was a challenge. Though i often make tomato sabzi with lots of burnt garlic and onion but in this recipe only raw tomatoes are used with some green chilies and dry spices.
Servings |
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- 500 gms Tomato Raw (chopped)
- 2 tbsps Oil
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 1/2 tsp Asafoetida Hing/
- 1 Red chili Dry (broken)
- 2 chilies Green (slit/chopped)
- 1/2 tsp Turmeric
- 1.5 tsps chili powder Red
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 2 tbsps Kasuri Methi Fenugreek / Dry leaves
- 1.5 tsp Salt (adjustable)
Ingredients
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- Heat oil in a wok and add hing, mustard and cumin seeds and wait till they crackle.
- Now add chopped raw tomatoes, green chilies and mix well. Allow them to cook in high flames till moisture evaporates and the tomatoes start turning soggy.
- Season with salt, red chili powder, coriander powder, turmeric, cumin powder and garam masala powder.
- Mix nicely and let them cook for few minutes in low flames with lid closed.
- Slowly the tomatoes will turn mushy and oil will start leaving sides.
- Turn on the heat high fry the sabji till desired consistency.
- Add some crushed kasuri methi, remove from stove and serve hot with rice/roti.
If you like this recipe, try making it at home and share your feedback with me in comments below. Thanks for stopping by!
Love : Shaheen