Tomato bhaji recipe, how to make tomato bhaji

• Produce

  • 1 pinch Asafoetida
  • 2 tbsp Coriander
  • 2 Green chilies
  • 1/4 cup Peanuts
  • 500 g Tomatoes, green or red, Or about

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Nuts & Seeds

  • 1/4 cup Desiccated coconut

• Frozen

  • 5 Curry

• Other

  • 1 to 1.5 tablespoon jaggery, (add as required as per your taste

Found on vegrecipesofindia.com

Description

Directions

• 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.
• 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 the 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.