Saturday, 31 August 2013

KACCHYA TOMATO CHI BHAJI / GREEN TOMATO BHAJI / कच्च्या टोमाटो ची भाजी



                          


KACCHYA TOMATO CHI BHAJI / RAW TOMATO BHAJI / कच्च्या टोमाटो ची भाजी 

INGREDIENTS
Kacche tomato / raw tomatoes
250 gms
Imli / tamarind pulp (optional)
 tbsp
Gul / jaggery
2 tbsp
Roasted peanut pdr
2 tbsp
Salt
T.T.
Scraped fresh coconut
1 tbsp
Coriander leaves
2 sprigs
FOR TADKA
Oil
2 tsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Chilli pdr OR green chillies chopped
½ tsp OR 2 nos

METHOD:

1.       Cut the tomatoes in big chunks.


2.       Heat oil, add in rai, heeng and haldi. Put in the green tomatoes. Sauté for a few seconds and add in water.

3.       The water should be enough to half cover the tomatoes. Cover and simmer till the tomatoes are almost cooked but still they retain their shape.

4.       Add in the imli pulp, jaggery, and salt.

5.       When the jaggery has melted switch off the flame and add in the peanut pdr and chilli pdr. You can also add green chillies. Adding them keeps the vegetable colour green which may change because of the addition of chilli pdr. If you are adding chillies then add them in step 2.

6.       You can increase or decrease the amount of jaggery and imli pulp as per your liking.

7.       Garnish with scraped fresh coconut and coriander leaves.