Tomato sabji recipe with step by step pics. This is a tangy and slightly sweet tomato bhaji or sabzi from the Maharashtrian cuisine. A Vegan Recipe.
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.
Tomato bhaji is a tangy and sweet-tasting dish. The stars in this dish are tomatoes, peanuts, jaggery and desiccated coconut. Overall it is a healthy dish packed with flavors.
If you have surplus tomatoes from your garden or extra tomatoes purchased from your farmer’s market then this recipe is a good way to use them up.
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 cookbook ruchira. This is also a no onion no garlic recipe.
To make this tomato sabzi, 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.
How to make tomato sabzi
1. Firstly on a low flame, in a small frying pan or a skillet 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.
If you have pre roasted peanuts then skip this step. However don’t use salted or spiced peanuts.
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 on a low heat. 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 (hing) 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 on a low to medium-low heat till they 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 as required. 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 or plain paratha. It can also be served as a side dish with dal rice or any Indian meal. It can also be packed for lunch box.
Few more sabzi recipes for you!
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- 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 – roasted and powdered
- ¼ cup desiccated coconut, roasted till golden
- 2 tablespoon chopped coriander leaves
- 2 tablespoon peanut oil or any oil
- ½ teaspoon mustard seeds
- 2 green chilies – chopped
- 5 to 6 curry leaves
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (ground turmeric)
preparation for tomato bhaji
- 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.
- 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.
- In a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.
- Rinse and chop the tomatoes and green chilies.
making tomato bhaji
- 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.
- Stir very well. Add 8 to 10 medium sized, chopped tomatoes.
- Stir very well and saute the tomatoes till they are about half done.
- 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.
- When the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and 2 tbsp chopped coriander leaves.
- Mix very well.
- Serve tomato bhaji with chapatis or phulkas or as a side dish with dal rice combo. You can also pack it in lunch box.
- The recipe can be doubled or tripled.
- Use a neutral flavor oil. I generally make it in peanut oil.
- You can use either green or red tomatoes.
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