Goan tomato bhaji
Fresh, juicy tomatoes come alive in this traditional Goan tomato salad bhaji, a simple yet flavorful dish bursting with coastal charm. Slow-cooked with mustard seeds, curry leaves, green chilies, and a hint of coconut, this bhaji strikes the perfect balance between tangy, mildly spicy, and subtly sweet flavors. Whether paired with pav, rice, or enjoyed on its own, this comforting dish brings the essence of Goa to every bite, celebrating the beauty of fresh ingredients and bold flavors.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
2
INGREDIENTS
- 1 Cup Sliced tomatoes
- ½ cup sliced onions
- 1/2 tbsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/2 tsp ginger green chilli garlic paste
- 5-6 curry leaves
- 3 tbsp desiccated coconut
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tbsp jaggery
- 1 cup water
- Salt to taste
- Chopped coriander
To garnish
METHOD
- Heat oil in a pan and sauté cumin seeds, mustard seeds, ginger green chilly garlic paste, curry leaves.
- Mix in onion, tomatoes, salt to taste and cook for a minute.
- Add in turmeric powder, garam masala, Kashmiri red chilli powder, desiccated coconut, jaggery and water.
- Mix well, cover and cook for 2 minutes.
- Sprinkle chopped coriander just before serving.
- Serve hot
