The other day I went to
the local supermarket at Evanston, Illinois and spotted these small green
tomatoes with paper skin husk that looked like gooseberry. I had never before seen this variety of tomatoes so naturally, I was curious.
On closer inspection, I
discovered that these were Milpero tomatillo variety, smaller, sweeter and
flavorful. I was told that these are primarily used raw or roasted in salsas
and sauces or as compliments to Latin and Mexican dishes. These can last for a
year if not removed from their husk.
Now, tomato is my favorite
fruit/vegetable (call it what you want) but I use it in almost most of my
recipes, be it in salads, sauces or curries. I cannot imagine that it was once
considered poisonous, fearing not only appendicitis but also stomach cancer
from tomato skins adhering to the lining of the stomach and it was planted only
as ornamental curiosities, but not eaten.
As the story is told, it was Colonel Johnson who on September
26, 1820 once and for all proved tomatoes non-poisonous and safe for
consumption. He stood on the steps of the Salem courthouse and bravely consumed
an entire basket of tomatoes without keeling over or suffering any ill effects
whatsoever. His grandstanding attracted a crowd of over 2,000 people who were
certain he was committing public suicide. The local firemen's band even played
a mournful dirge to add to the perceived morbid display of courage (source: google)
I picked up tomatoes from
the market to use it in my recipe for Mutton Curry
Ingredients
1kg mutton
2 medium size potatoes
5 medium size tomatoes
4 medium size onions
4tbsp oil
2tbsp chopped garlic
2tbsp chopped ginger
4-5 bay leaves
2-3 cinnamon sticks
4-5cardamom pods
6-7 cloves
2 dried red chilies
1tsp turmeric powder
2tsp coriander powder
1tsp black pepper powder
1/2tsp cardamom powder
1tsp cumin powder
1tsp red chili powder
2tbsp lime juice
Salt to taste
Coriander leaves for
garnishing
Method
- In a pot containing oil, add cloves, cinnamon stick, cardamom, bay leaves and dry red chilies
- Add garlic, ginger and green chilies, stir fry.
- Add onion and cook till light brown.
- Add mutton, tomatoes, turmeric powder, cumin seeds powder, cardamom powder, coriander powder, black pepper powder, red chili powder and salt.
- Mix and cook till oil floats on the top.
- Add 2 glasses of water, chopped potatoes and let it simmer on gas for one hour.
- Add lime juice and coriander leaves.
- Serve it with parathas and onion-tomato salad.
