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Tamatar Terial – Fried Tomatoes

  • Serves 4 - 6
  • Easy

My mother would cook this dish in large amounts and the family would gather around the table and have a good time eating and chatting and laughing together. 


Meya Tekwani , The joyful cook


  • 8 medium red & ripe tomatoes (washed & wiped dry)

    5 medium red onions (Indian ones), peeled & sliced very thinly

    8-10 big green chillies (make a slit from the top to almost the end)

    8 green chilli padi (prepared as abv)

    1 cup sunflower oil

    Quarter cup extra virgin olive oil (EVOO)

    Salt to taste

    Black pepper to taste

  • For garnish:

    Just a few sprigs of coriander leaves.

  • To serve with:

    A big French loaf, sliced thickly.


    1. Cut the tomatoes into thick rounds (about almost 1cm thick). Keep aside.
    2. Season the whole big green chillies & green chilli padi from the insides with salt. Keep aside.
    3. Heat the sunflower oil in a wide shallow frying pan until fairly hot but not smoking.
    4. Sprinkle loosely the sliced onions into the hot oil, taking care not to clump them together. Fry the onions until they turn a light golden brown. Take out & keep aside onto a serving platter.
    5. While the remaining oil is still hot, add in the whole big green chillies & the green chilli padi & fry them until they are crispy. Take out & keep aside onto the serving platter next to the fried onion pile.
    6. Next, check balance qty of the sunflower oil. If there's a little left over, pour in the EVOO & heat up again. At this point, just ensure that there isn't too much oil remaining in the pan.
    7. Lay the tomato slices on a single layer into the oil & fry them for abt 1 minute. Gently turn over the slices & continue frying until they turn soft but retain their shape. By this time, the tomato slices would have evenly mingled with the olive oil & created a thick, delicious gravy.
    8. Using thongs, gently lift up all the fried tomato slices & lay them nicely onto the serving platter (next to the fried chillies) without breaking them apart.
    9. Pour remaining gravy from pan on top of the cooked tomatoes.
    10. Sprinkle salt & black pepper over the whole platter to season the dish. Garnish only the tomatoes with only coriander leaves (not the stalks). Serve hot with thick slices of French bread.