Tomatoes are a success in our garden this year and seeing so many of them, I decided to pluck some of the unripe ones to try some South Indian gravies. Fried Green Tomatoes have been on my mind since our South Trip, as we didn't get to eat them and they took precedence over South Indian dishes this time.
I sliced the tomatoes - a little thick, dredged them in flour seasoned with salt and pepper, dipped in a beaten egg, then dredged in cracker crumbs. I used olive-black pepper crackers. Then shallow fried them till brown and served with Maggi's Oriental Hot Sauce. Next time I think I will try deep-frying the tomatoes for more authenticity.