Green tomato curry is prepared in several Indian states, each different from the other. The taste is flavourful and tangy – quite different from the red tomatoes. Last year, I had planted a large batch of heirloom tomatoes and has a huge haul. I distributed generously to neighbours who were all raving about the variety. My household too were enamoured by these heirloom tomatoes and we prepared several tomato dishes. I cannot help but wonder what the green tomatoes from this heirloom variety will taste like. But that is a few months away. My immediate task is to present the recipe. So, here goes.

Ingredients
250 gms split green gram (moong dal, paasi parupu)
500;gms green tomatoes, chopped into cubes
4 green chili peppers, chopped
1” piece ginger, chopped
1/4 tsp turmeric powder (haldi, manjal podi)
Fresh lime juice as per taste
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
A handful of coriander leaves
Unrefined salt to taste
Method
Add the split green lentils to the tomatoes and wash well
Add enough water and turmeric powder, green chili peppers and ginger
When cooked, add salt and cook a few minutes more till the split green gram is mushy
Remove from heat and set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils
When the black lentils turn a golden brown, add it to the curry
Garnish with chopped coriander leaves and lime juice
Serve hot with steamed red, brown or millet rice or Indian flatbreads
Enjoy!