This year 2022, I have grew a few varieties of tomato plants in my balcony. Due to change of the direction of sun light, the harvest was not enough as expected but it was okay. Few days ago, me and my girl Pompom (look how cute she is!) picked up some tomatoes from the balcony garden. You might wonder what I would do with green tomatoes, as they are too sour to eat as salad. That’s why I am going to cook them. I have previously made green tomato pickle and today I am going to share a green tomato stir fry recipe.

This is very healthy, low carb recipe and good for adding in your weight loss food list. That’s why ingredients are too simple – an onion, few garlic, cumin, bayleaf, turmeric powder, cauliflower and of course green tomatoes.

As usual, I took a deep pan and heated two table spoon of vegetable oil. Then I added bay leaf, cumin seed and crushed garlic. I let them sizzle for a minute and then added a thin sliced onion.

Onions had been fried until they were golden brown. I kept the stove temperature medium.

Then I added cauliflower florets to the fried onion. I washed and cut them beforehand.

I also added half a teaspoon of turmeric powder and stir them well. The more you fry cauliflower in turmeric the more they give a nice yellow color and also a great taste. Then I add a dash of water and covered, but not too much water because I don’t like soggy cauliflower.

Now its time to add my freshly harvested green tomatoes. I sliced them in my desired shape. However they will get very soft, so I did not cut them in too small pieces, just enough to hold the texture. I added salt at this stage.

Afterwards, I covered the pan with lid, so tomatoes get cooked. I covered them for 10 minutes in low heat.

You can see the changed of tomato colour. Before it was bright green, after I covered them and let them get cooked, it became dull green. I continued to cook without lid. I also added fresh coriander leaves.

After few minutes tomatoes got softer and starts loosing texture. I have not added any water to tomatoes, as they have enough moisture to cook themselves. At this point, I am not stirring too much, just letting the tomato gets little charred.

As you can see in the photo, cauliflower and tomatoes are getting stucked at the bottom of the pan and getting charred. I really like the charred flavor so I cooked for few more minutes. But it is also okay if you stop cooking at this stage.

So this is the final look of my fresh tomato cauliflower stir fry. I tried them both with hand made ruti and white rice but to be honest, I liked them more with ruti! So try making this Bangladeshi vegan recipe and let me know how you liked it. Happy cooking.

Recipe: 6 Servings Prepping time: 5 minutes, Cooking time: 30 minutes

Ingredients: Green firm tomatoes Cauliflower Spice and Condiments 1-2 tbsp Vegetable Oil 2-3 cloves of Garlic – Crushed 1 Onion 1tsp of turmeric powder 2 tsp fine Salt 1 tsp Cumin seed 1 Bay leaf Fresh Coriander leaves

1. Mince garlic and slice onion. Cut tomatoes in wedges or querter. Cut cauliflower in small florets. 2. Heat oil in medium temperature in a deep pan. When heated, add cumin seed, bay leaf and crushed garlic. After few seconds, add sliced onion. Let them fry until changed to golden brown color. 3. Add cauliflower floret to pan and add turmeric powder. Stir well to mix and cook for about a minute. Then add dash of water and cover pan to cook cauliflower. 4. When cauliflowers are half cooked, add tomatoes and salt. Cover again for 10 minutes. 5. Take off the lid and continue to stir fry until tomatoes are soft and cauliflowers are tender to eat. Sprinkle fresh coriander leaves. Enjoy with ruti or white rice!