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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Maharashtrian

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
  • 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))

Method

Preparation for tomato bhaji

  1. 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.
  2. 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.
  3. In a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.
  4. Rinse and chop the tomatoes and green chilies.

Making tomato bhaji

  1. Heat oil in a pan. Add mustard seeds and crackle them. Then add chopped green, curry leaves, a pinch of asafoetida and turmeric powder.
  2. Stir very well. Add 8 to 10 medium sized, chopped tomatoes.
  3. Stir very well and saute the tomatoes till they are about half done.
  4. 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.
  5. When the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and chopped coriander leaves.
  6. Stir and mix very well.
  7. Serve tomato bhaji with chapatis or phulkas or as a side dish with dal rice combo. You can also pack it in lunch box.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.