Tomato Bhaji
A quick and tangy Maharashtrian curry where ripe tomatoes are cooked with onions, peanuts, and a hint of jaggery. This simple sabzi comes together in under 25 minutes and pairs perfectly with hot chapatis or bhakri.
For 4 servings
7 steps. 15 minutes total.
- 1
Heat oil in a kadai or pan over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- 2
Add the cumin seeds, asafoetida, slit green chilies, and curry leaves
- a.Sauté for another 30-40 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
- 3
Step 3
- a.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
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt
- a.Mix everything thoroughly to combine.
- 5
Cover the pan with a lid and cook on a low to medium flame for 8-10 minutes
- a.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
Add the roasted peanut powder and grated jaggery
- a.Mix well and cook for another 2-3 minutes, stirring continuously, until the jaggery has melted and the bhaji thickens slightly.
- 7
Turn off the heat and garnish with freshly chopped coriander leaves
- a.Give it a final mix and serve the hot Tomato Bhaji with chapati, bhakri, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red, and juicy tomatoes for the best flavor and texture. Avoid using tomatoes that are too sour or unripe.
- 2The balance of jaggery and chili is key. Adjust the amounts based on the tanginess of your tomatoes and your preferred spice level.
- 3Do not overcook after adding the peanut powder, as it can make the bhaji dry and cause it to stick to the pan.
- 4For a richer flavor, you can use ghee instead of oil for the tempering.
- 5Ensure the mustard seeds have fully spluttered before adding other spices to avoid a bitter taste.
Adapt it for your goals.
Spice Profile
For a more authentic Maharashtrian flavor, add 1 teaspoon of Goda Masala along with the red chili powder.
Add ProteinAdd Protein
For a non-vegetarian version, you can add 2 scrambled eggs towards the end to make a 'Tomato Egg Bhurji'.
Add VegetablesAdd Vegetables
Incorporate finely chopped capsicum (bell pepper) along with the onions for added crunch and flavor.
Nut Free VersionNut-Free Version
If you have a peanut allergy, you can substitute the peanut powder with 2 tablespoons of roasted gram flour (besan) or skip it entirely.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Good Source of Plant-Based Protein
The addition of roasted peanut powder provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Aids in Digestion
Spices like cumin seeds and asafoetida (hing) are known for their digestive properties, helping to reduce bloating and improve gut health.
Heart-Healthy
This dish is low in saturated fat and contains healthy monounsaturated fats from peanuts, which can contribute to better cardiovascular health.
Frequently asked questions
One serving of Tomato Bhaji contains approximately 150-170 calories, making it a light and healthy dish. The exact count depends on the amount of oil and jaggery used.