Tomato chi bhaaji- Tomato side dish for chapatis– Maharashtrian style recipe

   As I have mentioned in my previous posts that  I have stayed in Maharahtra for several years. I have tasted almost every kind of  vegetarian  Maharahtrian food and even the various cuisine belonging to different regions of Maharashtra. I have always enjoyed it to the core. Some of the dishes are made quite regularly at my place, just like our staple food. One of them is this tomato subji. I have always loved the combination of spice, tanginess and the sweetness of this side dish.It is also very  easy and quick to make. I always make this when I fall short of any other vegetables or when I am in a hurry. You have to keep the peanut powder handy (which is found in every maharashtrian home) which makes things really fast. Do try and let me know how you like it!!

Other popular maharashtrian dishes here.

Carrot cabbage koshimbir


Sabudana khichdi

Poli

Puran poli

Sprouts stir fry

Kothimbir vadi

Sabudana wada

Vada pav

Misal pav

Phodnichi poli

Aam panna

Print Recipe
Tomato chi bhaaji- Tomato side dish for chapatis-- Maharashtrian style recipe Yum
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Dry roast the peanuts in a pan for around 5-7 minutes. Peel off the skin and grind it to a coarse powder
  2. Heat oil in a pan. Add mustard seeds and cumin seeds followed by hing.
  3. When it crackles, add the onions and ginger garlic paste.
  4. Saute till the onions are translucent.
  5. Add the tomatoes.
  6. Add turmeric powder,salt, coriander powder and garam masala.
  7. Mix well with a spoon.
  8. Cook till the tomatoes turns soft and the mixture is dry.
  9. It usually takes around 10 minutes.
  10. Add the peanut powder and mix well.
  11. Garnish with coriander leaves.
  12. Serve hot with hot chapatis.
Recipe Notes

Notes-

Some people grate onions,tomatoes and even ginger and garlic and follow the same recipe.

You can even add jaggery in the end. Its gives a sweetness to the tangy and spicy gravy.

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