Summer in a bowl: Green tomato and cucumber curry recipe

In a pan, combine chopped tomatoes, chopped cucumber, slit green chillies, turmeric powder, one glass of water, and a sprig of curry leaves. Cover and cook for 10 minutes over a medium to low flame until the cucumber and tomato become soft.

Grind the grated coconut, cumin seeds, shallots, red chilli powder, with a little water to a fine paste.

Add the ground coconut paste to the cooked cucumber and tomato. Mix well and add salt as required. Allow the mixture to boil.

Turn off the flame and then add the whipped yoghurt. Mix well.

Heat one tablespoon of coconut oil in a pan over a medium flame for tempering. Add mustard seeds and let them splutter. Then add fenugreek seeds and sauté for a few seconds. Add dried curry leaves and red chillies. Sauté for 3 to 4 seconds, then pour this tempering over the curry. Green tomato curry is ready to be served.

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