Tomato Bhajji

Tomato Bhajji

In Bengaluru, just like any south indian household, rice is the main staple. Cooked rice is mixed with different types of saru, sambhar, gojju, bajjis, rasams,..etc. As kids I and my sisters were ok with saru, sambhars but bajji's , never liked them. They are thicker in consistency than sambhars, and have no vegetables or lentils in them. But there was always a side-dish to go with it or happala (papads). As we grew up like most of adults started liking it. Also one of the quick recipe to prepare.

Ingredients:

Onion - 1

Tomato - 2

Fried grams (hurigadale) - 4 tsp

Coconut - 1/2 cup

Curry powder - 2tsp

Turmeric - 1/2 tsp

Coriander leaves - 3-4 stalks

Oggarane

Oil - 2 tsp

Mustard - 1/2 tsp

Red chillies - 2

Curry leaves

Onion slices - 3-4

Salt to taste

Directions:

1. Except the oggarane items, blend rest of them into fine paste.

2. In a medium pan, heat oil and add mustard, red chillies, onion slices and curry leaves (not shown as I did not have curry leaves this time).

3. To this add the blended mixture and add water so as to maintain a thick consistency.

4. After 15 mins, add salt accordingly and cook for another 5 mins.

5. Serve with rice and little ghee.