Tomato Bhaji
October 1, 2013
A tomato bhaji with its roots in Maharashtra, goes well with Indian bread (Paratha or chapati) but usually served with Maharashtrain bread (Thalipeeth).
Cuisine
Maharashtrian
Course
Main Course
Serves
4
Method
Stovetop
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Maharashtrian
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
tomato
5-6
onions
2-3
cooking oil
2 tablespoon
peanut powder
4 tablespoon
chopped coriander leaves
2 tablespoon
jaggery
2 tablespoon
red chili powder
1 tablespoon
garam masala
1/2 teaspoon
mustard seeds
1 teaspoon
cumin seeds
1 teaspoon
turmeric powder
1 teaspoon
asafoetida
1 teaspoon
Instructions
1. Slice Tomatoes and Onions.
2. Heat vegetable oil in fry pan (kadai), add mustard seeds, Cumin seeds, Turmeric powder, Asafetida. Add chopped onion once cumin seeds start spluttering. Fry till onions become golden brown. Add chopped Tomato to it, and stir for 2 to 3 minutes without lid.
3. Cover with lid and cook it for another 3 to 4 minutes. Add peanut powder, Jaggery, salt, garam masala, red chili powder and Mix well and cover and cook for 5 - 10 minutes till tomatoes are softened.
4. Garnish and serve with Coriander leaves.
HEY THERE!