Green Tomato and Onion Subji

We pick the last of the cherry tomatoes from Shauna's garden. For some reason her plants have survived the onset of winter. Perplexing and confounding, as my tomato plants died many weeks ago. No matter. We have green tomatoes and a handful of jalapenos. What's important is that this will be my last stab at making this delightful subji I found on the web. 

I tweak my version a little but lovelaughmirch.com's recipe is a simple but tasty side. Onions hang out with crushed fennel seeds, kalonji or onion seeds, curry leaves, green chiles, spices and of course green tomatoes. It comes together fast. Sadly green tomatoes are long gone here and will surface again in the distant future, so do save this recipe... it really is a gem.

GREEN TOMATO AND ONION SUBJI

Adapted from LoveLaughMirch.com

2 cups Green Tomatoes (I used a mix of Cherry and Roma)

1 large Onion

2 teaspoons Canola Oil

1/4 teaspoon Hing or Asafetida

2-3 Curry leaves

2 Green Chiles

3/4 teaspoon Fennel Seeds

1/2  Kalonji or Onion Seeds

1/2 teaspoon Turmeric Powder

1/2 teaspoon Chile Powder

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

1/2 teaspoon Kosher Salt

Leave cherry tomatoes whole. Chop the romas into chunks. Large tomatoes are cut into chunks.

Mince onion. 

Slice chiles lengthwise in half.

Lightly crush fennel seeds.

Heat oil in a nonstick saucepan.

Add hing, green chiles and curry leaves. 

Follow that by add the fennel seeds and kalonji. Let fennel color a little.

Then add the onions and saute till translucent.

Add chopped and whole tomatoes to onions.

Sprinkle all the spice powders and salt over tomatoes. Stir well. Cover and cook over a low flame for 10-15 minutes till soft. Stir the tomatoes often.

Uncover, inhale that heady aroma and eat the tomatoes as part of an Indian meal. Or piled on to a slice of bread.

Like I said, we simply love this simple subji. Unless I find green tomatoes in stores, this recipe is filed away till summer next year!

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