This sweet and tangy dish is an amazing vegetarian entree that goes great with chapatis and naan. It goes well with a dal fry and is a nice recipe which is suitable for vegetarians and those who don’t eat onion or garlic.
This tomato bhaji recipe is very popular in maharashtrian cuisine and is eaten by them quite often. IT was quite a challenge for us to come up with this recipe as we had to ask around and get in touch with family friends from that region as we are originally not from there. However what we were able to write up will not let you down!
The main ingredients in this dish that it focuses on are peanuts, jaggery, and tomatoes which makes for a flavorful and tasty combination.
Now that we have briefed you on this we will go ahead and get started on this healthy tomato bhaji recipe!
First and foremost we want to roast the dessicated coconut to a golden brlwon color on a low flame. Stir this evenly till it gets nice and brown, then remove and set it aside.
Next use the same pan and add to it the peanuts till they bcome nice crunchy with some black spots on them, then remove them set aside and let them cool.
Grab a mortar and pestle and grind these peanuts to a nice rough powder.
If you haven’t already rinse the tomatoes and chop them as well as the chillies.
Now we want to grab a pan and heat on it 2 tablespoons of the oil, add to this mustard seeds until they snap and crackle, then add the green chillies, curry leaves, and asafoetida, and turmeric powder.
Stir all this very well then add the chopped up tomatoes to this mixture. Saute the tomatoes until they are about half way cooked and then add in the jaggery and salt and cook till everything is nice and soft.
When the tomatoes are nice and soft go ahead and to this mixture the ground peanut powder, roasted coconut, and the coriander leaves.
Mix all this very well and nice to get all the flavors absorbed.
Serve with your favorite naan or chapatis!
Have you tried this recipe comment below and let us know!