We usually don't get much green tomatoes here. Since these were from my garden, they are special :) After looking at the number of green tomatoes in the basket, I wanted to use them up before they start to ripen or start to rot! There were couple of decisions I had to make as to what should I cook! I ended up making this, so that kids would also have no problem in eating it for dinner.
Its a simple and easy dish to whip up in less than 20 min.
I didn't add any lemon juice, you can always add that, if you like it little more tangy, since green tomatoes are tart and not so much tangy.
If you cannot find green tomatoes, try using tomatillos instead, its a nice substitution and you create and new dish!!!
4-6 eggs, hard-boiled, peeled and 4-5 knife slits made on it
5-6 big green tomatoes (I had a variety of sizes), chopped small
1 large onion, chopped
4 green chilles, slit
1 tsp ginger-garlic paste
salt to taste
1/4 tsp tumeric
1/2 tsp chilli powder
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp jeera or cumin seeds
2 dry red chillies, broken
bunch of curry leaves
chopped coriander for garnish
Heat oil in a pot. Add the mustard seeds and jeera, let them splutter. Add the dry red chilli and curry leaves. Add the onions and green chillies. Saute till translucent. Add the ginger-garlic paste and saute. Add the chopped green tomatoes and cook till soft. Add a tiny amount of water to soften them evenly. Add the salt, turmeric and chilli powder and saute. When everything is cooked to soft but not mushy, add the eggs and let cook for another 5 mins. Add the chopped coriander in the end. If you want to add lemon juice, add it after removing from heat.
Serve warm with rice or roti. Enjoy!!!