Tomatillo Potato subzi

Tomatillos originated in Mexico and are a staple ingredient in Mexican cuisine. They are called husk tomato or Mexican husk tomato as the fruit is covered with nonedible husk. As the fruit matures, it fills the husk. Tomatillos can be of several colors when ripe, including yellow, red green and purple. When buying, you should look for the greenness of the husk and freshness of the fruit. Papery husk splits when the fruit is ripe.

Tomatillos are very similar to green tomatoes, slightly tangier and less juicy. Purple and red tomatillos are sweeter and less tangy.

I am not sure about its availability in India. But, in USA, during summer months, you find them in farmer's markets, and also other stores. I find them in the Indian store in Redmond, WA regularly. They are great to make dals and some vegetable dishes.

Using slightly ripe tomatillos:                                  Using green tomatillos by the 2nd method:

 

Green tomatillo on the plant:                              Purple tomatillo on the plant:

 

 

 

Tomatillo with husk:                                                   Dehusked and cleaned tomatillos:

 

 



 

 

Tomatillos in hot pan:                              Potatoes and onions and then tomatillos:      

                         

 

 

 

 

 Ingredients:

•       15 to 20 medium sized tomatillos
•       8 to 10 potatoes
•       1/4 cup diced onion

Seasoning:

•      1 or 2 red chili
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      1/4 tsp. jeera seeds
•      2 tsp. oil
•      a few curry leaves
•      Salt to taste.

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut them in to half.
4.      Wash and cut potatoes in to large pieces.
5.      Peel if you want to. (I did not peel the potatoes as they were freshly harvested from our garden)
6.      Heat oil in a thick bottomed pan and add chilis.
7.      After a minute, add dals, and mustard and jeera seeds.
8.      Add curry leaves when mustard seeds splutter.
9.      Add onion pieces and sauté for a minute till onion looks transparent.
10.      Add tomatillo pieces.
11.      After cooking for a minute, add the potatoes.
12.      Add salt and cover and cook on low heat.
13.      When potatoes are nicely cooked turn the heat off.
14.      Transfer to a serving bowl and serve with either rice or roti.

Alternate method:

If you like tomatillos to retain the shape and not be completely mashed, after onion is cooked, add potatoes and cook for a few minutes.
Add salt and stir well.
Add tomatillos and cook just for a minute and remove the heat. Keep covered for a few minutes, so that tomatillos are nicely cooked but not mashed.



 

Mango ava baddalu (Mango pieces soaked in mustard paste)

When small young green mangos are in season, some temporary pickle (chutney) varieties are popular items in daily menu. mango preferred for this variety is tender and seed is not formed yet.   If you do not have access to baby mangos, you can make this with the available mangos.

Ingredients:

•      1/2 cup mango pieces, cut into 1 to 1and 1/2 inch long pieces along with skin
•      4 tbsp. mustard seeds or powder
•      Salt to taste
•      One pinch turmeric powder
•      2 tsp chili powder
•      2 tsp oil
•      Pinch of hing

Directions:

1.      Grind mustard seeds in a few spoons of water along with turmeric powder and chili powder.
2.      If using mustard powder, just add a few spoons of water to the mixture of all powders.
3.      Stir in the mango pieces in to the paste.
4.     Add oil and mix well.
5.     Let it sit for  4 to 5 hours before serving.

Note:

Can be kept in refrigerator for a month or more.
Small Tomatillos can be used in place of mango pieces. Do experiment with tomatillos.
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