- 4 med. green tomatoes
- 3 Tbs. ghee or veg. oil
- 1 Tbs. minced hot peppers
- ½ tsp. black mustard seeds
- 8-10 curry leaves
- 1/8 tsp. saffron threads
- 2 Tbs. finely chopped candied ginger
- ½ cup diced under-ripe mango
- ½ tsp. salt
- 2 Tbs. coarsely chopped cilantro
Blanch tomatoes in boiling water for 30 seconds, drain and peel. Cut each tomatoes in half, squeeze out as many seeds as possible and dice. Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking. Drop in mustard seeds and cook until they start to “pop”. Add the curry leaves, and in seconds carefully add the tomatoes and saffron. Stir and cook for 15 minutes over low heat. Add the ginger, mango and salt. Cook additional 15 minutes stirring often until thick. Remove the pan from the heat, stir in the cilantro and let cool. Serve at room temperature.
From The Best Of Lord Krishna’s Cuisine by Yamuna Devi.