Tomato Sabji Recipe (Tomato Bhaji)
User Reviews
5
Tomato Sabji Recipe (Tomato Bhaji)
Description
The Tomato Sabji is a savory tomato-based dish using green or red tomatoes combined with roasted desiccated coconut and powdered roasted peanuts to add subtle sweetness, nuttiness, and texture. The seasoning begins with tempering mustard seeds, green chilies, curry leaves, asafoetida, and turmeric in oil, imparting an aromatic base. Tomatoes are sautéed with jaggery to soften and develop a mild sweetness that balances their acidity. The prepared coconut and peanut powders are added toward the end to thicken and enrich the sabji.
The dish’s texture is lightly chunky from the tomatoes, with a coating from the roasted powders, and a vibrant flavor imparted by the tempering spices and jaggery. This sabji complements staple foods like rice or flatbreads, serving as a flavorful vegetable side dish.
Using neutral-flavored oil such as peanut oil prevents overpowering the dish’s subtle layers. Fresh coconut can be substituted for desiccated coconut by roasting it in oil until golden. The recipe scales easily for larger servings. Adjust jaggery quantity according to taste preferences for sweetness.
Ingredients
Main ingredients
- 500 grams tomato 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 Coriander leaves chopped
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-flavored oil, such as peanut oil, to maintain balance in flavors.
- You can use either unripe green or ripe red tomatoes based on availability and desired tartness.
- If replacing desiccated coconut with fresh coconut, roast it in 1 to 2 teaspoons of oil until golden for similar flavor and texture.
- The recipe quantities can be doubled or tripled to serve more people.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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