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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
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.
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.
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.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything thoroughly to combine.
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.
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.
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.
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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.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 172.21 calories per serving with 3.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a more authentic Maharashtrian flavor, add 1 teaspoon of Goda Masala along with the red chili powder.
For a non-vegetarian version, you can add 2 scrambled eggs towards the end to make a 'Tomato Egg Bhurji'.
Incorporate finely chopped capsicum (bell pepper) along with the onions for added crunch and flavor.
If you have a peanut allergy, you can substitute the peanut powder with 2 tablespoons of roasted gram flour (besan) or skip it entirely.
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.
The addition of roasted peanut powder provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Spices like cumin seeds and asafoetida (hing) are known for their digestive properties, helping to reduce bloating and improve gut health.
This dish is low in saturated fat and contains healthy monounsaturated fats from peanuts, which can contribute to better cardiovascular health.
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.
Yes, Tomato Bhaji is a healthy dish. It is rich in lycopene from tomatoes, provides plant-based protein from peanuts, and contains beneficial spices. It is relatively low in calories and high in fiber.
Absolutely. For a no-onion version, simply skip the onions and proceed with the recipe. The taste will be slightly different but still delicious.
You can substitute roasted peanut powder with roasted sesame seed powder, desiccated coconut, or roasted gram flour (besan) for a different flavor and texture.
To reduce the spice level, you can omit the green chilies or remove their seeds before adding them. You can also reduce the amount of red chili powder or use a milder variety like Kashmiri red chili powder for color without much heat.
Store leftover Tomato Bhaji in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.