Kancha tomato jhaal / Green tomato in mustard paste
A very easy to make vegetable using green tomatoes and potatoes, with mustard paste being the primary taste. Little tangy, little sweet and little spicy, this dish is a perfect accompaniment with steamed rice.
Recipe Author: Madhushree
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
- 4 nos Large green tomatoes
- 1 no medium sized potato
- 2 tbsp Mustard Oil
- 1/2 tsp nigella seeds
- 3 nos green chilies
- 1/2 tsp Turmeric Powder
- 1 1/2 tbsp black mustard paste
- 1 tbsp poppy seed paste
- 1/2 tsp Red Chili Powder
- 1 tsp Sugar
- coriander leaves for garnish
Peel the potatoes. Cut the potatoes into half lengthwise. Now cut them into 3 mm slices, much like we cut for machher jhol. Then cut the tomatoes into half and slice them as well.
In a kadai or a frying pan, take a tbsp of mustard oil and when it heats, add the nigella seeds and one chopped green chili. Stir it for a few seconds and add the potaoes. Add turmeric powder, red chili powder and salt and stir fry on high heat for half a minute. Then reduce the flame to medium and continue frying the poatoes for a couple of minutes more.
At this point, add the tomato slices, some sugar and continue mixing. Add more salt if required but remember that the tomatoes will reduce in quantity at a later stage.
Reduce the flame and cover and cook for five to eight minutes. Remove the cover and stir to make sure nothing sticks to the pan. In case you feel that the vegetables will stick to the pan, then sprinkle some water. Stir and cover and cook till the potatoes have become soft.
Take a bowl with the msuatrd paste, poppy seed paste and a couple of tbsp of water and add this to the vegetables when the poato has become soft.
Mix everything thoroughly and cook for 3 to 4 miutes over high heat till the raw smell of the poppy seed paste goes off. Add a little bit more of water, if you feel everything is becomes too dry.
Once you have achieved the desired consistency, garnish with chopped coriander leaves, more chopped green chilies and a drizzle of mustard oil.
Turn off the heat and serve with steamed rice.