Tomato Sabji Recipe (Tomato Bhaji)
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5.0
15 reviews
Excellent
Tomato Sabji Recipe (Tomato Bhaji)
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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.
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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)
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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.
Nutrition Information
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Calories
261kcal
(13%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Sodium
112mg
(5%)
Potassium
525mg
(15%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1470IU
(29%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
22mg
Vitamin B6
1mg
Vitamin C
60mg
(67%)
Vitamin E
3mg
Vitamin K
14µg
Calcium
37mg
(4%)
Vitamin B9 (Folate)
240µg
Iron
1mg
(6%)
Magnesium
49mg
Phosphorus
104mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 112mg | 5% |
| Potassium | 525mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1470IU | 29% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 22mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 60mg | 67% |
| Vitamin E | 3mg | |
| Vitamin K | 14µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 240µg | |
| Iron | 1mg | 6% |
| Magnesium | 49mg | 12% |
| Phosphorus | 104mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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