Tomato Bhaji

I've been trying to christen this dish and finally settled on the most uninnovative name if there ever was one. Last week, I had to cook just for myself as S was traveling. I looked in the fridge and found a huge bag of tomatoes. So, I thought, "Why not make a curry of sorts with just tomato?" Egged on by the success of the capsicm curry, I decided to make this. And guess what? It turned out just fine.

Ingredients:

3 Tomatoes, chopped

To be ground to a paste:

1 tbsp Coconut, scraped
1 Onion
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 tsp Green Chilli Paste

1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1/4 tsp Cumin Seeds
7-8 Curry Leaves
1/4 tsp Chilli Powder
1/4 tsp Turmeric Powder
1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
Salt to Taste


Heat the oil in a pan and add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves and fry for a minute. Add the ground paste, chilli, turmeric, cumin and coriander powders. Fry this for 1-2 minutes. Add the chopped tomatoes and salt and fry for another minute or two. Cover and cook with a little bit of water if you like.


I had this with rotis for lunch, though my guess is that it would make a nice side dish with rice as well. I am sure it will taste nice if mixed with steaming hot rice and had with some appalams.