Brij Tamatar Sabzi
Veg
A simple, tangy tomato curry cooked in ghee with asafoetida, green chillies, ginger, and cumin — the quintessential Brij no-onion-no-garlic weekday sabzi. The hing-tomato base creates a surprisingly complex flavour without alliums.
Cuisines
Brij
Best for
Lunch
Dinner
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Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
4 medium | Tomato , chopped |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Sugar |
|
1 teaspoon | Salt |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Ginger , grated |
|
1 teaspoon | Chili , green, finely chopped |
Instructions
- 1 Wash the tomatoes and chop them into small pieces.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
- 4 Add a pinch of asafoetida and grated ginger, sauté for a minute.
- 5 Add chopped green chili and sauté for another minute.
- 6 Add the chopped tomatoes and cook until they become soft and mushy.
- 7 Add turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix well.
- 8 Cook the mixture on low heat for about 10 minutes, stirring occasionally.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, use ripe, juicy tomatoes and adjust the sugar based on the tomatoes' sweetness.