Tomaat Bhaji is a tomato, onion and potato curry served in Goan local cafes. It is normally served with pav.
Serves: 3 - 4
Ingredients:
- Tomato (chopped) - 2 big
- Onion (chopped) - 1 big
- Potato (cubed) - 1 medium
- Coriander leaves - 2 tsp
- Coconut - 3 - 4 tbsp
- Coriander - 20 seeds
- Peppercorn - 3-4
- Star anise - 2 petals (seeds removed)
- Cloves - 1- 2
- Cinnamon - a small piece
- Cardamom seeds - 2
- Fennel seeds - a pinch
- Nutmeg (grated) - a pinch
- Mustard seeds - a pinch
- Turmeric powder - 1/8 tsp
- Chilly powder - 1/2 - 3/4 tsp
- Coconut oil - 1 tsp
- Refined oil - 1.5 tsp
- Salt to taste
- Heat refined oil in a pan and add mustard seeds.
- Add onion and fry till translucent.
- Add turmeric powder, chilly powder, half the coriander leaves and potato.
- Stir fry for 10 seconds and add salt and 1.5 cup water.
- Cook covered or uncovered.
- In the meanwhile, fry spices in coconut oil till they give out aroma. Take them out.
- Roast coconut in the same pan till brown.
- Grind coconut and spices to a smooth paste by adding little water.
- When potato is about to get cooked, add tomatoes.
- Add more salt.
- When tomatoes get slightly cooked, add the ground paste.
- Add more water as per your requirement.
- Stir well and simmer for 2 min.
- Garnish with remaining coriander leaves.
- Serve with pav/ puri.
Tip:
- If you like overpower of any particular spice then you could use it in more quantity.
- Sometimes vegetables like carrot, cauliflower or french beans are also added in the preparation.
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