Tuesday, October 27, 2015

Tomato Bhaji/Gojju



Often times I am at loss as to what to cook as side dish for Chapathis on regular days, just for us. I’m not the kind who is inclined to make Curries all the time. I just make regular palyas(dry vegetable sabzis) and dals. 

I came across this particular tomato bhaji recipe online and the simplicity of it caught my attention. Tomato and chapathi even otherwise go together really well.   



The bhaji came out really good. Jaggery’s sweetness along with groundnut’s nuttiness complimented tomato’s sourness very nicely. This is going to be a regular in our house from now on for sure. 

Note that there is no onion or garlic in this recipe. 

Do try!

Ingredients

Tomatoes - 8 medium(firm ones preferably)
Powdered jaggery - 1 - 1 1/2 tbsp
Peanuts - 1/4 cup
Desiccated coconut - 1/4 cup
Coriander leaves - for garnishing

for tadka
Oil 
Mustard seeds
Green chillies - 2
Curry leaves 
Hing
Turmeric 


Method

Dry roast peanuts. Roast desiccated coconut till golden brown in low flame. Let it cool a little bit and powder in a mixie.
Chop tomatoes in big pieces. 
In a pan make tadka. Add tomatoes. Let it cook till it’s half done. Add jaggery and salt, mix well. When tomatoes are almost done, add groundnut powder and mix well. Cook couple more minutes. Garnish with cilantro. 
Serve with Chapathi. 


Notes
  • Be liberal with jaggery as the sabzi comes out very sour.
  • About 3-4 tomatoes in the above recipe was enough for 2 people. The bhaji shrinks after cooked, but it is still very concentrated like a pickle (uppinakayi). So small quantity of this bhaji goes a long way.   
  • Original recipe uses green tomatoes. I used regular red ones. 
  • You can make a big batch of desiccated coconut and groundnut powder and store it in the fridge, making it even more easier to prepare this dish. 




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