Name: Saucy Eggplant and Green Tomato (Ringana Tamatar Nu Shaak)
Yield: Serves 6
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; 1 teaspoon cumin seeds, ground; 2 tablespoons peanut or canola oil; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 2 teaspoons coriander seeds, ground; 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds; 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, 1 inch wide, and ½ inch thick; 8 ounces unripe green tomatoes, cored and cut into pieces 2 inches long and 1 inch wide; ¼ cup finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Green tomatoes provide an acidic balance to the eggplant here, creating a nice solution for the “what can I do with these unripe tomatoes” question. If the sauce is a little too tart for your taste buds, sprinkle in a teaspoon of white granulated sugar before serving it. This makes a great side dish when served with Sweet Split Green Lentils and Yellow Peas and rotis, either store-bought or homemade.