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.
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
1. Prep your ingredients and spices before you begin to save time while cooking.
2. Cut the tomatoes into large chunks or into halves if they are the smaller variety.
3. Heat a couple tablespoons of coconut oil in a pan.
4. Add the cumin and mustard seeds to the hot oil.
5. Add the curry leaves next.
6. The sliced onions go in next.
7. Give the onions a stir and add the chilies to the pan.
8. Add the garlic to the pan next and saute till the onions turn translucent.
9. Add the turmeric, chili powder and asafoetida to the pan next and fry for a couple minutes.
10. Add the tomatoes to the pan and fry for a few minutes until they start to release their juices.
11. At this point, cover and cook until the tomatoes start to soften.
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.
13. Taste for salt, and turn off the heat.
14. Eat with hot chapatis, or as side with some pulao and pickle.
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