Hare Tamatar aur Aloo ki Subzi (Green Tomato and Potato Curry)

We've had the option of getting green tomatoes in our produce basket weekly. And, since that's not something I'm normally able to find in the grocery store, I've been trying to take advantage of their availability. I don't have many recipes for green tomatoes, but I'd like to work my way through the ones that I do have. Whereas the last green tomato curry I tried was based solely on the unripe fruit, this curry combines them with another solanaceae vegetable to give a very different result.

Hare Tamatar aur Aloo ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 4-5 cloves garlic, minced
• 225g potatoes, cubed
• 225g green tomatoes, cut into large chunks or strips
• 2 tsp. bin bhuna hua garam masala
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 1 c. water
• 2 Tbsp. chopped fresh cilantro

Directions

1. Heat the oil over medium-high heat.
2. Add the garlic and stir-fry for until reddish-brown (1-2 minutes).
3. Add the potatoes, tomatoes, garam masala, salt, and turmeric and reduce heat to medium.
4. Cook, stirring frequently, until the potatoes have browned a bit (8-10 minutes).
5. Add the water and deglaze the pan.
6. Bring to a boil, then reduce heat to medium-low, cover, and cook until potatoes are tender (10-15 minutes).
7. If you would like a thicker curry, mash some of the potato and tomato pices with the back of a wooden spoon.
8. Sprinkle with cilantro and serve.