INGREDIENTS
Tomato Bhaji
Servings - 2 - 3
INGREDIENTS
Desiccated coconut - 25 grams
Peanuts - 40 grams
Oil - 3 tablespoons
Mustard seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 tablespoon
Curry leaves - 6
Turmeric - 1/4 teaspoon
Tomato - 500 grams
Jaggery - 1 1/2 tablespoons
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Take a pan, add 25 grams desiccated coconut and dry roast till it turns golden brown in color. Keep aside.
2. Take a another pan, add 40 grams peanuts and dry roast till it turns golden brown in color.
3. Transfer this into a blender and blend well. Keep aside.
4. Heat 3 tablespoons oil in a heavy pot, add 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 tablespoon green chili, 6 curry leaves, 1/4 teaspoon turmeric and saute for 2 - 3 minutes.
5. Add 500 grams tomato and saute till it turns soft and pulpy.
6. Then, add 1 1/2 tablespoons jaggery, 1 teaspoon salt and mix it well. Cook for 5 - 7 minutes.
7. Garnish with coriander.
8. Serve hot.