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Green tomatoes


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A preparation enjoyed by some Bengalis uses the very tart and aromatic green tomatoes we used to get before the current spate of hybrids. In hot mustard oil, pop panch phoron [nigella, cumin, fennel, fenugreek, radhuni], add green tomato thickly sliced, turn a few times til opaque, add [stone ground] mustard paste, turmeric, scant red pepper powder, salt, cover. When boiling and releases water, add slit green chilies for flavor, cilantro, few drops mustard oil, remove.

Above a variation of shorshe begun, eggplant with mustard paste, this can also be cooked with half eggplant-half green tomato. Small shrimp may be added to green tomato dish.

gautam

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A preparation enjoyed by some Bengalis uses the very tart and aromatic green tomatoes we used to get before the current spate of hybrids. In hot mustard oil, pop panch phoron [nigella, cumin, fennel, fenugreek, radhuni], add green tomato thickly sliced, turn a few times til opaque, add [stone ground] mustard paste, turmeric, scant red pepper powder, salt, cover. When boiling and releases water, add slit green chilies for flavor, cilantro, few drops mustard oil, remove.

Above a variation of shorshe begun, eggplant with mustard paste, this can also be cooked with half eggplant-half green tomato. Small shrimp may be added to green tomato dish.

gautam

Sounds divine. Would it be appropriate to add yogurt to this as is sometimes done with shorse begun or do you think the green tomatoes are too sour for this?

Edward Hamann

Cooking Teacher

Indian Cooking

edhamann@hotmail.com

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Here in the "south" (USA) Fried green tomatoes are highly prized as some of the best eatin' one can have. Traditionally, they are just dipped into some seasoned corn meal and pan fried. click for basic recipe I think that a simple green tomato pakora with roasted besan, salt, chile powder and a touch of tumeric would make my mouth jump with happiness! I'll have to put that on my list of things to do......

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A preparation enjoyed by some Bengalis uses the very tart and aromatic green tomatoes we used to get before the current spate of hybrids. In hot mustard oil, pop panch phoron [nigella, cumin, fennel, fenugreek, radhuni], add green tomato thickly sliced, turn a few times til opaque, add [stone ground] mustard paste, turmeric, scant red pepper powder, salt, cover. When boiling and releases water, add slit green chilies for flavor, cilantro, few drops mustard oil, remove.

Above a variation of shorshe begun, eggplant with mustard paste, this can also be cooked with half eggplant-half green tomato. Small shrimp may be added to green tomato dish.

gautam

Gautam these do sound divine. Thanks for sharing them

Monica Bhide

A Life of Spice

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We cook then in two ways. In the dry version it is cooked with moong daal and a tadka of mustard , green chillies and garlic is given to it. The second version is liquid preperation with roasted groundnut, cumin, green chillies and garlic paste as the sauce.

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