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Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
Saute for a few seconds and add the green tomatoes
Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won't break down as much as ripe tomatoes would.
Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
Turn off heat and serve.