Tomato Sabji recipe 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 chapati or paratha.
500gramstomatoes- green or red, or about 8 to 10 medium tomatoes or 3 cups chopped tomatoes
1 to 1.5tablespoonjaggery- add as required as per your taste
¼cuppeanuts- roasted and powdered
¼cupdesiccated coconut- roasted till golden
2tablespoonchopped coriander leaves
For tempering
2tablespoonpeanut oilor any neutral flavored oil
½teaspoonmustard seeds
2green chilies- chopped
5 to 6curry leaves
1pinchasafoetida(hing)
¼teaspoonturmeric powder(ground turmeric)
Instructions
Preparation for tomato bhaji
Firstly on a low heat brown ¼ 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 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.
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 oil in a pan. Add mustard seeds and crackle them. Then add chopped green, curry leaves, a pinch of asafoetida and 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 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.
When the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and chopped coriander leaves.
Stir and 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.
Notes
Use a neutral flavor oil. I generally make it in peanut oil.
You can use either unripe green or red tomatoes.
In place of desiccated coconut, you can use fresh coconut. If using fresh coconut then roast it in 1 to 2 teaspoons oil until golden.