Saturday, September 4, 2010

Hirvya Tomato chi Bhaaji - Green tomatoes subzi

I have blogged many "peeth perun" or vegetables cooked with besan/chickpea flour. A simple addition of besan makes a huge difference. Though the recipes for peeth perun bhajya are more or less same or similar, the vegetable used decides the overall flavor of the dish. So the side dish made with onions and besan will not taste the same as the one made with green tomatoes and besan.

Hirvya/Kuchchya Tomato chi Bhaaji (Peeth perun)
हिरव्या/कच्च्या टोमाटोची पीठ पेरून भाजी
Green tomatoes bhaaji with besan
4-5 medium or 2 big raw, green tomatoes, chopped
salt to taste
1/2 tsp chili powder
1/2 cup besan/chickpea flour or as needed
2 tbsp oil (Add more if needed)
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1. Heat oil in an iron kadhai.
2. Add mustard seeds, turmeric powder and asafoetida.
3. As they splutter, add chopped tomatoes. Saute for 2 minutes. Cover with a lid. Let them cook.
4. Take off the lid. Add salt & chili powder. Mix taking care not to break the tomatoes.
5. Switch the gas to low. Add chicpea flour while stirring.
6. Add spoonful of oil. Continue cooking till flour appears to be cooked.
Note -
1. After the bhaaji is ready, pour it in a serving bowl. Do not keep the bhaaji in the iron kadai after being cooked. The taste and color will change.


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