Sesame-flavored green tomatoes (Hare tamatar til chi bhajee) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 623) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut-smothered pigeon peas with pumpkin (Arrachay uttu sambhar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on June 11, 2012

    I had a mixture of green tomatoes and not ripe, but not full on green tomatoes, so I think my dish ended up mushier and waterier than it would've been otherwise. This recipe is a unique way to cook up green tomatoes. I liked the peanut and sesame flavours and the little bit of heat. I served it to two people not entirely found of tomatoes and they had no issues with eating it. I'd like to repeat with all green tomatoes.

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