• ¼ kg raw green tomatoes ½ teaspoon turmeric powder ½ teaspoon chilli powder 1 tablespoon roasted and crushed peanut powder A teaspoon of grated jaggery A pinch of asafoetida (hing) 1 teaspoon mustard seeds Salt to taste

Green tomatoes are rich in vitamin C. The tanginess of tomatoes when blended with sweetness of peanuts and jaggery gives the dish a delicious sweet sour flavour. This can be eaten with a roti or paratha.



  1. Wash and cut the tomatoes into pieces.
  2. Heat oil in a pan, add asafoetida and mustard seeds. Allow the mustard to crackle.
  3. Add the turmeric powder, chilli powder and the tomato pieces.
  4. Cook the tomatoes without covering it until soft. (covering causes de-skinning). Add a tablespoon of water if required.
  5. Finally add salt, jaggery and peanut powder.  Adjust the jaggery as per the tanginess of the tomatoes.
  6. Garnish with coriander leaves.

Green tomato subji