It's been a long week: Fried Green Tomatoes with Warm Indian Spices

Between the kitchen remodel project and my still being sick, there hasn't been much cooking going on. Hopefully things will be looking up soon because I'm getting sick and tired of feeling sick and tired! For some reason, feeling sick might stop me from cooking but it doesn't stop me from thinking about cooking. If I could cook right now, I'd fix my favorite Fried Green Tomatoes with Warm Indian Spices and served with Mango Chutney. Yum! I originally found this recipe over at SpiceLines awhile back and make it over and over and over again whenever I have green tomatoes.The garam masala brings a little warm heat to the tart tomatoes and the sweet-tart flavor of the mango chutney is the perfect complement.

These Fried Green Tomatoes with Warm Indian Spices will be my contribution to the Saturday Blog Showcase co-hosted by All That Splatters and Thibeault's Table. Head on over to Thibeault's Table to see what everyone else made this week!

Fried Green Tomatoes with Warm Indian Spices
Recipe from SpiceLines


4 medium to large green, unripe tomatoes
Salt and freshly ground black pepper to taste
1 cup flour
1 tablespoon (or more) garam masala, to taste
1 large egg
2 tablespoons milk
1-1/2 cups breadcrumbs
1/3 cup ghee, clarified butter or canola oil (enough to fill the frying pan ¼ inch deep)
Chutney of your choice

Core the tomatoes and cut a very thin slice off the top and bottom. Cut each tomato into 3 horizontal slices, about ½-inch thick. Season the tomatoes lavishly with salt and freshly ground black pepper. Be liberal with the salt—the tomatoes need a good sprinkle to bring out their flavor.

Set up an assembly line of three medium-sized bowls. In the first bowl, mix 1 cup of flour with 1 tablespoon or more garam masala. The mixture should be quite fragrant. In the second bowl, briskly beat the egg and milk until frothy. In the third, put the breadcrumbs.

Prepare the tomatoes: Dredge each slice of tomato in the flour mixture, shaking off any excess. Next, dip the tomato in the egg and milk, and finally in the breadcrumbs. Be sure that the tomatoes are well coated with bread crumbs. Set aside.


In a heavy 12-inch cast iron frying pan, heat the ghee, clarified butter or oil over medium heat. When it is very hot, put four tomato slices in the pan. Fry them for 1 to 2 minutes per side, until the crust turns crisp and golden brown. If the ghee starts to smoke, lower the heat slightly. Do not overcook or the tomatoes will be mushy. Drain on a stack of paper towels. Proceed with the rest of the tomatoes.

Serve at once, with a generous dollop of sweet-tart mango chutney.