Tomato Sabji Recipe (Tomato Bhaji)

tomato bhaji recipe, tomato sabzi recipe

5 from 5 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Maharashtrian

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 261kcal

Author: Dassana Amit

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 neutral flavored oil
½ teaspoon mustard seeds
2 green chilies - chopped
5 to 6 curry leaves
1 pinch asafoetida (hing)
¼ teaspoon turmeric 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.
The recipe can be doubled or tripled.

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