Tomato Bhaji is a tangy, mildly spiced North indian curry made with ripe tomatoes, frequently served with hot puffed pooris. This easy, no-onion, no-garlic version is quick to prepare, light on the belly, and perfect for breakfast or lunch.
Ingredients:
Ripe tomatoes – 4 medium (chopped)
green chillies – 2 (slit or chopped)
Ginger – 1 tsp (grated or chopped)
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Asafoetida (hing) – a pinch
Turmeric powder – ¼ tsp
pink chilli powder – ½ tsp
Coriander powder – 1 tsp
Salt – to taste
Sugar – ½ tsp (non-obligatory, to stability tanginess)
Besan (gram flour) – 1 tbsp (for thickening)
Water – 1 to 1.five cups
Oil – 2 tbsp
Coriander leaves – for garnish
Technique:
1. Tempering: heat oil in a pan. Add mustard seeds and cumin seeds. Allow them to splutter. Upload a pinch of hing.
2. Upload green chillies and ginger. Sauté for a few seconds.
3. Add chopped tomatoes, turmeric, crimson chilli powder, coriander powder, and salt. Cook dinner on medium warmness till tomatoes turn smooth and pulpy.
4. Blend besan with a little water to shape a lump-free slurry. Add it to the pan and stir nicely.
5. Pour in more water as needed to get a barely thick, pourable gravy. Upload sugar if favored.
6. Permit the curry simmer for 5–7 minutes till the raw odor of besan disappears and the bhaji thickens.
7. Garnish with chopped coriander leaves.
Serving idea:
Serve this tomato bhaji warm with poori or chapati. Its tangy-spicy flavor enhances the fluffiness of pooris flawlessly, making it a easy yet satisfying North indian meal.
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