5 from 10 votes
Tomato Sabji Recipe (Tomato Bhaji)
Tomato Sabji is a cooked tomato dish enhanced with roasted desiccated coconut and peanut powders, tempered with mustard seeds, green chilies, and curry leaves. The mixture simmers until the tomatoes soften and flavors meld, with the addition of jaggery providing a balance of sweetness. This recipe offers a textured, mildly spiced tomato sabji that works well as a side in Indian meals, with a layered flavor profile from the roasted ingredients and tempering.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
261 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 261
% 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.