Tomato Bhaji/Tomatochi Chatni

• Vegan

• Produce

  • 1/4 tsp Asafoetida, powder
  • 1/4 cup Coriander, fresh
  • 7 cloves Garlic
  • 5 Green chilies
  • 125 g Onions sliced into lengths
  • 100 g Peanuts, roasted and coarsely powdered
  • 500 g Tomatoes, ripe

• Baking & Spices

  • 1 1/2 tsp Granulated sugar
  • 1 tsp Mustard seeds
  • 2 tsp Red chili powder
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Cooking oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Frozen

  • 10 Curry, leaves

Found on kalimirchbysmita.com

Description

Ingredients

• 500 grams ripe tomatoes finely chopped
• 125 grams onions sliced into lengths
• 5-6 green chilies finely chopped
• ¼th cup fresh coriander(cilantro) finely chopped
• 100 grams roasted and coarsely powdered peanuts
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 cloves of garlic finely chopped
• 10-12 curry leaves
• ¼th tsp asafoetida powder
• 1 and ½ tsp granulated sugar
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Cooking Oil
• Salt

Directions

• Heat 3 tbsp oil in a pan
• Put mustard seeds, cumin seeds, asafoetida,Add garlic, and fry until it turns brown.
• As garlic turns brown, add onions, curry leaves,green chilies and fry until onions turn tender.
• When onions become tender, add turmeric powder, red chili powder and fry for a min.
• Now add tomatoes and salt to taste.Stir in all the ingredients.
• Cover and cook the tomatoes until they have softened.After 15 minutes of low flame cooking tomatoes become soft. Mash them gently with back of the ladle.
• Now add sugar and stir it in.
• As sugar gets dissolved, add roasted peanuts and stir it in.
• Tomato Bhaji can be served with Phulka or Paranthas. A perfect dish for your lunch box.

Nutrition