Tomato Sabji | Tomato Bhaji » Dassana’s Veg Recipes

This Tomato sabji is a tangy and mildly candy dry dish made with tomatoes, peanuts, desiccated coconut, jaggery, herbs and spices. This vegan tomato bhaji comes from the Maharashtrian delicacies. Within the Marathi language, it is called tomato chi bhaji. You’ll be able to serve this dish with roti or paratha or as a facet dish with dal rice.

Tomato bhaji is a tangy and sweet-tasting dish. The celebrities on this dish are tomatoes, peanuts, jaggery and desiccated coconut. General it’s a wholesome dish full of flavors.

To make this tomato sabzi, you need to use both unripe inexperienced or purple tomatoes. I had received some inexperienced tomatoes to make this sabzi, however in a number of days among the tomatoes received a bit ripe, as you will notice within the images beneath.

Tomatoes go into most of our cooking. Generally even when the recipes don’t name for tomatoes, I add them. So that you see we love tomatoes and don’t thoughts including them to most of our meals.

I had made this recipe many months again and it was within the drafts. Currently, I’ve been getting quite a lot of requests to publish fast and simple recipes. So here’s a fast and straightforward recipe with tomatoes.

In case you have surplus tomatoes out of your backyard or further tomatoes bought out of your farmer’s market then this recipe is an effective approach to make use of them up.

This tomato sabzi goes very properly with chapatis or as a facet dish with Varan Bhaat or Amti and even plain easy Dal Fry. Though the recipe seems to be easy nevertheless it tastes good. Give it a attempt if you wish to use unripe tomatoes.

The recipe has been tailored from the cookbook Ruchira. That is additionally a no onion no garlic recipe.

Step-by-Step Information

Learn how to make Tomato Sabji

1. Firstly on low warmth, in a small frying pan or a skillet brown ¼ cup desiccated coconut. Carry on stirring usually in order that the coconut will get golden evenly. Take away and preserve apart.

For those who don’t have desiccated coconut then you need to use recent coconut. However roast recent coconut in 1 to 2 teaspoons oil till golden.

2. In the identical pan wherein we roasted desiccated coconut, add ¼ cup peanuts. Roast the peanuts until they turn out to be crunchy and change coloration with a number of black spots on them. Take away and permit them to chill.

In case you have pre-roasted peanuts then skip this step. Nonetheless, don’t use salted or spiced peanuts.

3. In a mortar-pestle or in a dry grinder, crush or grind the peanuts to a rough powder and preserve them apart.

4. Warmth 2 tablespoons of oil in a pan. You should utilize any impartial flavored oil. I usually desire to make this sabzi with peanut oil.

Hold the warmth to low. First, add ½ teaspoon mustard seeds and crackle them. Then add 2 chopped inexperienced chilies and 5 to six curry leaves. Stir.

5. Now add a pinch of asafoetida (hing) and ¼ teaspoon turmeric powder. Add the spices on a low warmth in order that they don’t get burnt.

Notice that for a gluten-free model skip including asafoetida or supply gluten-free asafoetida.

6. Stir very properly.

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

8. Stir and blend very properly and saute the tomatoes on low to medium-low warmth until they’re about half finished. You may as well cowl the pan with a lid and prepare dinner the tomatoes.

9. When the tomatoes are half cooked, add 1 to 1.5 tablespoons of powdered jaggery and salt as required. Add each jaggery and salt as per your style. Stir and blend very properly and prepare dinner the tomatoes additional until they soften.

10. When the tomatoes have softened and cooked properly, add the bottom peanut powder, the roasted desiccated coconut and a couple of tablespoons of chopped coriander leaves.

11. Stir and Combine very properly once more.

12. Serve tomato bhaji with phulka or chapatis or plain paratha. It can be served as a facet dish with dal rice or any Indian meal. It can be packed for a lunch field with a facet of roti or entire wheat bread.

For those who like then whereas serving you may garnish with chopped coriander leaves.

Few extra tasty sabzi recipes for you!

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This Tomato Sabji publish from the archives (June 2015) has been up to date and republished on 12 October 2021.