September 15, 2008

Green Tomato Khorma (Green Tomatoes in a Mildly Spicy Yogurt and Coconut Gravy)

Printable version here.

Green tomatoes are something we don’t come across very frequently at the market here. We find that the tang of green tomatoes goes very well with certain spicy preparations. Last weekend I found some when shopping for vegetables. So this time the green tomatoes are featuring in a khorma (or korma, kurma or qorma as it is sometimes spelt).



Khorma is a well known North Indian Mughlai preparation and was probably brought into India by the Mughal invaders. It is traditionally a non-vegetarian meat preparation which is not very spicy, though vegetarian versions are very common.

There are different ways in which Khorma is made. Mughlai khormas use a small amount of nuts ground to a paste (in addition to yogurt, cardamom and saffron) and give an added richness to the gravy. Kashmiri khorma uses nuts, yogurt, saffron, cardamom and dried fruits. Shahi khorma is made with lots of cream. The South Indian version is made with coconut or coconut milk.

My khorma is a South Indian one and uses a little bit of coconut.

Ingredients:

4 medium sized green tomatoes

¾ cup yogurt

2 green chillies, slit lengthwise

1 tsp sugar

¼ tsp turmeric powder

½ tsp garam masala

2 tbsp oil

1 sprig curry leaves

1 tbsp chopped coriander leaves

2 bay leaves

salt to taste

Grind the following into a fine paste:

1 big onion, chopped

½” piece of ginger

½ tsp garlic paste (adjust to taste)

¾ tsp white poppy seeds

2 tbsp freshly grated coconut

2 tbsp chopped coriander leaves

2 cloves

2 cardamoms


Method:

Cut each tomato into 8 pieces and keep aside.
Heat the oil, add the bay leaves and green chillies. Add the ground coconut-spice paste and fry for about 2 to 3 minutes till the raw smell of the onions and garlic disappears. Now add the turmeric powder and fry till the oil appears at the sides of the paste.

Add the tomatoes and about ½ a cup of water. Add the salt and curry leaves. Bring to a boil and then turn down the heat. Allow the tomatoes to simmer till they’re cooked but not mushy.

In a bowl, whisk together the yogurt, sugar, garam masala and coriander leaves till well blended. Once the tomatoes are done, add the yogurt mixture and mix well so everything is blended but do not allow to boil, or the yogurt will split. Take off the heat.

Serve warm with chappathis, puris or rice. This recipe serves 3.

This goes to Harini, the Sunshinemom of TongueTicklers for her Food In Colours - Green.

                                          


I also want to say a thank you to two fellow bloggers who have honoured my blog with awards, Srimathi (Foody Guru) of Few Minute Wonders for a Good Job Award and Uma of Veg Inspirations for an Arte y Pico award.


May I also remind everyone interested in sending in entries for WBB: Grains in my Breakfast the the deadline is the 30th of September.


26 comments:

Happy cook said...

I would be perfectly happy if u served this for me with rice. yumm

jayasree said...

Kurma looks delicious. To use green tomatoes is a good idea.

sra said...

Not sure why we don't see these often but we don't. I am always at a loss to know what to make with them but I keep trying anyway. I found one other recipe in the blogs, this is the second.

Nags said...

i love green tomatoes but only make thoran with them. i had posted that a long time back. this look like a nice variation :)

Bharathy said...

yeah as my sister had said just above, we make thoran which is really very yummy...this is pacha thakkali avial..and as you said this is unfortunately not available in our market..
Curry looks really yummy!..lovely Olan down there too :)...hope you had a wonderful Onam celebration

Nidhi said...

I am not much of a Kurma fan...But definitely loved yours. What a lovely color it has. I hope I can find the green tomatoes soon.

WIMO said...

I love the tanginess that these lend...I knew I could make a thoran with it..this is a nice option.

Curry Leaf said...

See I told you,Rain of awards :D,Yummy korma

Bharti said...

That looks like one amazing medley of flavors!

FoodyGuru (Srimathi) said...

Nice looking Kuruma. I have never had it with green tomatoes. We do get some green tomatoes from time to time.Will try this one.Congrats on the awards.

Cham said...

Nice tangy khorma with green tomato, should have tasted great! Congrats on ur award :)

monica said...

This looks delicious! I love the food from India.

Divya Vikram said...

I make salsa with green tomatoes..this is a great recipe to try..

Lisa said...

What a tasty sounding dish. I have been keeping my eye out for green tomatoes, but so far,no luck. Will try this if I come across them.

Priti said...

Looks delicious...green tomato is rare to see here too..lovely dish with green tomato...

sunshinemom said...

I have made veg kurma before. This version sounds good. Thank you for sending it to me:)

Cakelaw said...

I am a sucker for a good curry - this sunny yellow one looks wonderful.

Vani said...

I love green tomatoes. I don't see them in grocery stores here. The korma sounds really yum and the picture looks great!

A_and_N said...

Tried this and loved it!

VEGETABLE PLATTER said...

the korma looks lovely am really tempted

bee said...

bunch of tomatoes will have no chance to ripen. last year we made fried green tomatoes, which turned out great. looks like we'll try your recipe this time!

-jai

Ivy said...

We don't get any green tomatoes here but it sounds delicious.
Aparna, I don't get your posts in my google reader so I remember to check you out when you visit me. Does this have to do with your feed or is there something I have to do?

Suzana said...

Mmmmmm... Aparna, this sounds great to me! Beautiful colours in a lovely photo. I had lunch at the Indian restaurant close to Rossio the other day, and I couldn't help thinking of you. :)

Aparna said...

Thanks, I do tend to overstock them on seeing green tomatoes at the market. As my daughter says, "Now its going to be green tomatoes in everything for a few days."

Very happy to see that you are back from your long vacation, HC.

I don't understand it either, Sra, considering our markets are overflowing with the red ones.

Never made green tomato thoran before, Nags.

Yes, Bharathy. I guess its a sort of Avial.

Thanks, Monica. Indian food is yummy, but then I'm Indian.:)

A&N, that was quick. Glad you liked it as much as we do.

I make the pan-fried version too. Let me know how you like the Khorma, Jai.

Don't know why, Ivy. No one's told me this before. As far as i know , others are able to read me on their readers.
Perhaps, you could subscribe to my blog by e-mail. Just use the button for it on the left side column.

Thanks Suzana. Its nice to know I come to mind, once in a while.:)

Emily said...

Thank you so much for this wonderful recipe! It got really cold here this weekend and I pulled the last of my green tomatoes off the vines. I didn't have quite enough for pickling or canning, and was at a bit of a loss for what to do with them. This wonderful Khorma fit the bill perfectly! I also made a nice simple dal and some spiced sauteed cabbage and basmati rice and we had a feast fit for kings!

Aparna said...

Good to know you love this as much as we do, Emily.