Ingredients

The following ingredients have 4 Servings
  • 2 large green tomatoes ((diced. Or about 3 cups halved cherry or other small tomatoes))
  • 1 tsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 sprig curry leaves
  • 2 green chili peppers ((like serrano or jalapeno, slit down the middle and deseeded -- unless you like lots of heat))
  • ½ tsp turmeric
  • 1 heaping tsp ground coriander
  • 1 ½ cups coconut milk
  • Salt to taste

Instruction

  • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
  • Saute for a few seconds and add the green tomatoes
  • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won't break down as much as ripe tomatoes would.
  • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
  • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
  • Turn off heat and serve.