TAMAATAR AUR ANJEER KI SABZI ~Tomato with Figs

TAMAATAR AUR ANJEER KI SABZI

Every time I got to the farmers market in the summer I am in awe of the colors, shape and variety of tomatoes available, needless to say impulsively end up buying way more than I need. I have to pick those funky shaped heirloom tomatoes, those bright almost neon yellow ones, the gorgeous striped and the soft Brandywine tomatoes I know have beautifully ripened under the California sun. This week I ended up with something like 5 lbs, hence expect three tomato recipe in a row.

This sweet and spicy tomato curry recipe is part pickle part side dish. We slather it on toast, eat it with rice and mop it with chapati. It pairs beautifully with not only Indian dishes but also with Sunday roasts, pizzas or anything you fancy really. I like to enjoy it with a simple yellow daal and sometimes rice.

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Heres the recipe.

TAMAATAR AUR ANJEER KI SABZI

INGREDIENTS

SERVES 4-6

• 2 lbs tomatoes, choose different sizes and varieties preferably
• 4 tablespoons any neutral oil
• 1 medium onion, sliced
• 2 serrano or any green chili, chopped
• 1 teaspoon raw sugar or as needed depending on the sweetness of the tomatoes
• 3-4 fresh or 2 dried figs, quartered
• 1 teaspoon minced garlic
• 1 tablespoon minced ginger
• 8-10 curry leaves
• 1 teaspoon turmeic
• 1 teaspoon cayenne or hot chili powder, use as needed
• Sea salt as needed
• SPICE MIX
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon asafetida (optional but recommended)

INSTRUCTIONS

1. Pre heat he oven to 375F and line a baking sheet with parchment paper. Place the smaller tomatoes on the sheet and drizzle with one tablespoon of oil, if they are large you can chop them in halves, but not too small. This is a chunky rustic curry. Roast for about 15 minutes
2. Meanwhile in a large skillet or sauce pan. warm the remaining oil. Add the cumin, fennel and asafetida, curry leavers fry for 30 seconds. Add the sliced onions, garlic, ginger and sauté for 8-10 minutes on medium heat till soft and lightly brown.
3. Add the cayenne, green chillies, turmeric and mix. Take the tomatoes out of the oven and carefully add it to the sauce pan.
4. Mix well and cook on medium heat for 10-12 minutes till soft and has made some sauce. Taste to adjust the seasoning. Add the figs and heat through. If the curry is a bit tart add the raw sugar as needed.
5. Serve with rice, toasted bread or along with roasts.

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