tomato bhaji served in a bowl

This Tomato sabji is a tangy and mildly sweet dry dish made with tomatoes, peanuts, desiccated coconut, jaggery, herbs and spices. This vegan tomato bhaji comes from the Maharashtrian cuisine. In the Marathi language, it is known as tomato chi bhaji. You can serve this dish with roti or paratha or as a side dish with dal rice.

tomato bhaji served in a bowltomato bhaji served in a bowl

Tomato bhaji is a tangy and sweet-tasting dish. The stars in this dish are tomatoes, peanuts, jaggery and desiccated coconut. Overall it is a healthy dish packed with flavors.

To make this tomato sabzi, you can use either unripe green or red tomatoes. I had got some green tomatoes to make this sabzi, but in a few days some of the tomatoes got a bit ripe, as you will see in the photos below.

Tomatoes go into most of our cooking. Sometimes even if the recipes do not call for tomatoes, I add them. So you see we love tomatoes and don’t mind adding them to most of our food.

I had made this recipe many months back and it was in the drafts. Lately, I have been getting a lot of requests to post quick and easy recipes. So here is a quick and easy recipe with tomatoes.

If you have surplus tomatoes from your garden or extra tomatoes purchased from your farmer’s market then this recipe is a good way to use them up.

This tomato sabzi goes very well with chapatis or as a side dish with Varan Bhaat or Amti or even plain simple Dal Fry. Although the recipe looks simple but it tastes good. Give it a try if you want to use unripe tomatoes.

The recipe has been adapted from the cookbook Ruchira. This is also a no onion no garlic recipe.

Step-by-Step Guide

How to make Tomato Sabji

1. Firstly on low heat, in a small frying pan or a skillet brown ¼ cup desiccated coconut. Keep on stirring often so that the coconut gets golden evenly. Remove and keep aside.

If you don’t have desiccated coconut then you can use fresh coconut. But roast fresh coconut in 1 to 2 teaspoons oil until golden.

desiccated coconut in a pandesiccated coconut in a pan

2. In the same pan in which we roasted desiccated coconut, add ¼ cup peanuts. Roast the peanuts till they become crunchy and change color with a few black spots on them. Remove and allow them to cool.

If you have pre-roasted peanuts then skip this step. However, don’t use salted or spiced peanuts.

roasting peanutsroasting peanuts

3. In a mortar-pestle or in a dry grinder, crush or grind the peanuts to a coarse powder and keep them aside.

peanut powder peanut powder

4. Heat 2 tablespoons of oil in a pan. You can use any neutral flavored oil. I generally prefer to make this sabzi with peanut oil.

Keep the heat to low. First, add ½ teaspoon mustard seeds and crackle them. Then add 2 chopped green chilies and 5 to 6 curry leaves. Stir.

crackle the mustard seedscrackle the mustard seeds

5. Now add a pinch of asafoetida (hing) and ¼ teaspoon turmeric powder. Add the spices on a low heat so that they don’t get burnt.

Note that for a gluten-free version skip adding asafoetida or source gluten-free asafoetida.

turmeric powder and asafoetida addedturmeric powder and asafoetida added

6. Stir very well.

mix spices wellmix spices well

7. Add 8 to 10 medium sized, chopped tomatoes. About ½ kg of tomatoes.

chopped tomatoes addedchopped tomatoes added

8. Stir and mix very well and saute the tomatoes on low to medium-low heat till they are about half done. You can also cover the pan with a lid and cook the tomatoes.

cooking tomatoes cooking tomatoes

9. When the tomatoes are half cooked, add 1 to 1.5 tablespoons of powdered jaggery and salt as required. Add both jaggery and salt as per your taste. Stir and mix very well and cook the tomatoes further till they soften.

jaggery and salt addedjaggery and salt added

10. When the tomatoes have softened and cooked well, add the ground peanut powder, the roasted desiccated coconut and 2 tablespoons of chopped coriander leaves.

peanut powder addedpeanut powder added

11. Stir and Mix very well again.

mix tomato bhajimix tomato bhaji

12. Serve tomato bhaji with phulka or chapatis or plain paratha. It can also be served as a side dish with dal rice or any Indian meal. It can also be packed for a lunch box with a side of roti or whole wheat bread.

If you like then while serving you can garnish with chopped coriander leaves.

tomato bhaji served in a bowltomato bhaji served in a bowl


Few more tasty sabzi recipes for you!

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Tomato bhaji is an easy and simple bhaji or sabzi made with tomatoes, jaggery, peanuts and desiccated coconut. Tangy as well as slightly sweet. This tomato sabzi goes very well as a side dish with chapatis or phulkas.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins



Servings 3

Units

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Preparation for tomato bhaji

  • Firstly on a low heat brown ¼ cup desiccated coconut. Keep on stirring often so that the coconut gets golden evenly. Remove and keep aside.

  • In the same pan which we roasted desiccated coconut, add ¼ cup peanuts. Roast the peanuts till they become crunchy and change color with a few black spots on them. Remove and allow them cool.

  • In a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.

  • Rinse and chop the tomatoes and green chilies.

Making tomato bhaji

  • Heat oil in a pan. Add mustard seeds and crackle them. Then add chopped green, curry leaves, a pinch of asafoetida and turmeric powder.

  • Stir very well. Add 8 to 10 medium sized, chopped tomatoes.

  • Stir very well and saute the tomatoes till they are about half done.

  • When the tomatoes are half cooked, add jaggery and salt as required. Add both jaggery and salt as per your taste. Stir very well and cook the tomatoes further till they soften.

  • When the tomatoes have softened and cooked well, add the ground peanut powder, roasted desiccated coconut and chopped coriander leaves.

  • Stir and mix very well.

  • Serve tomato bhaji with chapatis or phulkas or as a side dish with dal rice combo. You can also pack it in lunch box.

  • The recipe can be doubled or tripled.
  • Use a neutral flavor oil. I generally make it in peanut oil.
  • You can use either unripe green or red tomatoes.
  • In place of desiccated coconut, you can use fresh coconut. If using fresh coconut then roast it in 1 to 2 teaspoons oil until golden.

Nutrition Facts

Tomato Sabji | Tomato Bhaji

Amount Per Serving

Calories 261 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Sodium 112mg5%

Potassium 525mg15%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 5g10%

Vitamin A 1470IU29%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 22mg110%

Vitamin B6 1mg50%

Vitamin C 60mg73%

Vitamin E 3mg20%

Vitamin K 14µg13%

Calcium 37mg4%

Vitamin B9 (Folate) 240µg60%

Iron 1mg6%

Magnesium 49mg12%

Phosphorus 104mg10%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Tomato Sabji post from the archives (June 2015) has been updated and republished on 12 October 2021.