Green Tomato Khorma – Green Tomatoes in a Mildly Spicy Yogurt and Coconut Gravy (GF)
Printable version here
Grind the following into a fine paste:
  1. Cut each tomato into 8 pieces and keep aside.
  2. 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.
  3. Add the tomatoes and about xbd 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 theyu2019re cooked but not mushy.
  4. 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.
  5. Serve warm with chappathis, puris or rice.
Recipe Notes

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