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This recipe came about when my friend Michelle gave me a bunch of green and red tomatoes from her garden and tasked me to come up with a recipe for them. Here is my take on a simple Goan Tomato Bhaji.
Ingredients:
1 pound tomatoes (cut in large chunks)
2 onions (sliced fine)
2 fresh chilies (slit in half)
12 curry leaves
1 tablespoon fresh or minced garlic
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon asafoetida (hing)
1/2 pyramid goa jaggery
2 tablespoons desiccated coconut
2 - 3 tablespoons coconut oil
salt to taste
Directions:
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1. Prep your ingredients and spices before you begin to save time while cooking.
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2. Cut the tomatoes into large chunks or into halves if they are the smaller variety.
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3. Heat a couple tablespoons of coconut oil in a pan.
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4. Add the cumin and mustard seeds to the hot oil.
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5. Add the curry leaves next.
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6. The sliced onions go in next.
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7. Give the onions a stir and add the chilies to the pan.
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8. Add the garlic to the pan next and saute till the onions turn translucent.
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9. Add the turmeric, chili powder and asafoetida to the pan next and fry for a couple minutes.
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10. Add the tomatoes to the pan and fry for a few minutes until they start to release their juices.
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11. At this point, cover and cook until the tomatoes start to soften.
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12. Add the desiccated coconut, jaggery and garam masala to the pan at this time. Give it a quick stir, cover and cook until the tomatoes are fully cooked.
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13. Taste for salt, and turn off the heat.
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14. Eat with hot chapatis, or as side with some pulao and pickle.
Enjoy!
Please feel free to reach out to me with feedback and/or suggestions at ddsouza@gmail.com
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