tomato sabji | tomato bhaji

Tomato sabji recipe with step by step pics – 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.

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tomato bhaji recipe

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.

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 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 brown ¼ cup desiccated coconut. Keep on stirring often so that the coconut gets golden evenly. Remove and keep aside.

coconut for tomato bhaji recipe

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.

peanuts for tomato bhaji recipe

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

peanut powder for tomato bhaji recipe

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.

mustard for tomato sabji recipe

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.

making tomato bhaji recipe

6. stir very well.

making tomato sabji recipe

7. Add 8 to 10 medium sized, chopped tomatoes. About ½ kg of tomatoes.

tomatoes for tomato bhaji recipe

8. Stir very well and saute the tomatoes till they are about half done. You can also cover and cook the tomatoes.

tomatoes for tomato sabji recipe

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.

jaggery for tomato bhaji recipe

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

peanut powder for tomato sabji recipe

11. Mix very well.

mix tomato bhaji

12. Serve tomato bhaji with phulkas or chapatis.

tomato bhaji
Few more sabzi recipes for you!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

tomato sabji

4.84 from 6 votes
Tomato bhaji is an easy and simple bhaji or sabzi made with tomatoes, jaggery, peanuts and desiccated coconut. Tangy as well as slightly sweet. This tomato sabzi goes very well as a side dish with chapatis or phulkas.
tomato bhaji recipe, tomato sabzi recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:side dish
Cuisine:maharashtrian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

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 - roasted and powdered
  • ¼ cup desiccated coconut, roasted till golden
  • 2 tablespoon chopped coriander leaves

for tempering

  • 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

Instructions

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.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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22 comments/reviews

  1. Hi Dassana,

    Made this today and amazed by the simplicity of this recipe filled with deliciousness.5 stars

    • thanks monica. yes, the tomato bhaji recipe is simple but too good. thanks for the rating too.

  2. Today I tried maharashtrian aamti, it was nice thanks for the recipe.4 stars

    • welcome and thankyou ashwesh 🙂

  3. You ‘re recipes are so perfectly defined. I tried the kali dal and banana bread. Both turned out so well. Am going to try this today.. Thanks so much !!5 stars

    • sure shreya do try and let us know how it was thankyou and you are welcome.

  4. I have started loving Cooking just coz of these receipes ! Your my E-Mom ! Whatever i wish to cook i just find on this site …

    • thanks garima and thats sweet of you 🙂

  5. Thanks for sharing this recipe. It comes out really good. I’ve re-blogged it in my site.

    • welcome sushma and thankyou 🙂

  6. Coconut powder and dessicated coconut are same or both are different?

    • they are both same i suppose.

      • Ok mam…

  7. hi dasanna, in South we make it with green chillies, ginger and fresh coconut. Enjoyed yours very much. God bless you. DK

    • thanks for letting me know durga ji 🙂

  8. Wow!! Looks delicious..Never tried with green tomatoes..will try it for sure.

  9. Plz dassana post some pudding recipes5 stars

    • i will try to add pudding recipes ruchika.

  10. Thats an awesome recipe. We get so much of green tomatoes will definitely try this.

    • thanks sayantani.

  11. Hi dasanna, you have done home science. Can I know if you have done it through correspondence? If yes, from which university did you pursue it?

    • i did not do correspondence. it was bachelor’s degree. i have done from nirmala niketan college of home science in mumbai.