Rice Bhakri with Tomato Bhaji

Ingredients

• 500 g Tomatoes (About 4 large, ripe tomatoes, finely chopped)
• 1 large Onion (Finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 3 tbsp Roasted Peanut Powder (Coarsely ground)
• 1 tbsp Jaggery (Grated or powdered, adjust based on tomato sourness)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.

2. 2

   Add the cumin seeds, asafoetida, slit green chilies, and curry leaves. Sauté for another 30-40 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.

3. 3

   Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and light golden at the edges.

4. 4

   Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything thoroughly to combine.

5. 5

   Cover the pan with a lid and cook on a low to medium flame for 8-10 minutes. Stir every few minutes to prevent sticking. Cook until the tomatoes break down, become soft and mushy, and you see oil separating at the sides of the pan.

6. 6

   Add the roasted peanut powder and grated jaggery. Mix well and cook for another 2-3 minutes, stirring continuously, until the jaggery has melted and the bhaji thickens slightly.

7. 7

   Turn off the heat and garnish with freshly chopped coriander leaves. Give it a final mix and serve the hot Tomato Bhaji with chapati, bhakri, or as a side with dal and rice.