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tomato bhaji recipe, how to make tomato bhaji recipe | tomato recipes

tomato bhaji recipe with step by step pics – tangy and slightly sweet tomato bhaji or sabzi from the maharashtrian cuisine.

i had made this recipe many months back and it was in the drafts. lately, i have been getting a lot of requests to post quick and easy recipes. so here is a quick & easy recipe with tomatoes.

tomatoes go into most of our cooking. sometimes even if the recipes do not call for tomatoes, i add them. so you see we love tomatoes and don’t mind adding them to most of our food. few popular tomato recipes in the blog are tomato rice, tomato sambar, tomato pulao and tomato charu recipe.

tomato bhaji is a tangy and sweet tasting dish. the stars in this dish are tomatoes, peanuts, jaggery and desiccated coconut. this tomato sabzi goes very well with chapatis or as a side dish with varan bhaat or amti or even plain simple dal fry. the recipe has been adapted from the cook book ruchira. this is also a no onion no garlic recipe.

to make this tomato bhaji, you can use either green or red tomatoes. i had got some green tomatoes to make this sabzi, but in a few days some of the tomatoes got a bit ripe, as you will see in the pics below.

if you are looking for more tomato recipes then do check tomato curry, tomato rasam, tomato soup, tomato biryani and tomato chutney recipe.

tomato bhaji recipe below:

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tomato bhaji recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 
tomato bhaji recipe - easy and simple bhaji or sabzi made with tomatoes, jaggery, peanuts and desiccated coconut. tangy as well as slightly sweet. goes very well as a side dish with chapatis or phulkas.
course: side
cuisine: Maharashtrian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
main ingredients:
  • 500 grams tomatoes - green or red, Or about 8 to 10 medium tomatoes Or 3 cups chopped tomatoes
  • 1 to 1.5 tablespoon jaggery, add as required as per your taste
  • ¼ cup peanuts (moongphali) - roasted and powdered
  • ¼ cup desiccated coconut, roasted till golden
  • 2 tablespoon chopped coriander leaves (dhania patta)
tempering
  • 2 tablespoon peanut oil or any oil
  • ½ teaspoon mustard seeds (rai)
  • 2 green chilies (hari mirch) - chopped
  • 5 to 6 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
how to make recipe
prepping:
  1. firstly on a low flame brown 1/4 cup desiccated coconut. keep on stirring often so that the coconut gets golden evenly. remove and keep aside.
  2. in the same pan which we roasted desiccated coconut, add 1/4 cup peanuts. roast the peanuts till they become crunchy and change color with a few black spots on them. remove and allow them cool.
  3. in a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.
  4. rinse and chop the tomatoes and green chilies.
preparing the bhaji/sabzi:
  1. heat 2 tbsp oil in a pan. add 1/2 tsp mustard seeds and crackle them. then add chopped green, 5 to 6 curry leaves, a pinch of asafoetida and 1/4 tsp turmeric powder.
  2. stir very well. add 8 to 10 medium sized, chopped tomatoes.
  3. stir very well and saute the tomatoes till the are about half done.
  4. when the tomatoes are half cooked, add 1 to 1.5 tbsp jaggery and salt. add both jaggery and salt as per your taste. stir very well and cook the tomatoes further till they soften.
  5. when the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and 2 tbsp chopped coriander leaves.
  6. mix very well.
  7. serve tomato bhaji with chapatis or phulkas.


step by step tomato bhaji recipe:

1. firstly on a low flame brown ¼ cup desiccated coconut. keep on stirring often so that the coconut gets golden evenly. remove and keep aside.

2. in the same pan which we roasted desiccated coconut, add ¼ cup peanuts. roast the peanuts till they become crunchy and change color with a few black spots on them. remove and allow them cool.

3. in a mortar-pestle or in a dry grinder, crush or grind the peanuts to a coarse powder.

4. heat 2 tbsp oil in a pan. add ½ tsp mustard seeds and crackle them. then add 2 green chilies, chopped and 5 to 6 curry leaves. stir.

5. now add a pinch of asafoetida and ¼ tsp turmeric powder. add the spices on a low flame so that they don’t get burnt.

6. stir very well.

7. add 8 to 10 medium sized, chopped tomatoes. about ½ kg of tomatoes.

8. stir very well and saute the tomatoes till the are about half done. you can also cover and cook the tomatoes.

9. when the tomatoes are half cooked, add 1 to 1.5 tbsp powdered jaggery and salt. add both jaggery and salt as per your taste. stir very well and cook the tomatoes further till they soften.

10. when the tomatoes have softened and cooked well, add the ground peanut powder, the roasted desiccated coconut and 2 tbsp chopped coriander leaves.

11. mix very well.

12. serve tomato bhaji with phulkas or chapatis.




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This post was last modified on October 24, 2016, 8:09 pm

    Categories Indian Vegetable RecipesKids RecipesMaharashtrian RecipesMain CourseNo Onion No GarlicTiffin RecipesVegan Recipes