|1.||Sambar powder 1-and-1/2 to 2 teaspoons or to taste|
|2.||Turmeric few pinches|
|3.||Jaggery 1-2 tablespoon or to taste|
|4.||Coriander leaves few sprigs|
|5.||Salt to taste|
about 1 cup
|1.||Tomato, diced, 1 cup|
|2.||Coconut, small pieces, 1/4 cup|
|3.||Roasted gram or chana 2 teaspoons|
|4.||Roasted sesame seeds 1 teaspoon|
|5.||Onion, diced, 3-5 pieces|
|1.||Oil 2 teaspoons|
|2.||Mustard 1/4 teaspoon|
|3.||Jeera 1/4 teaspoon|
|4.||Hing few pinches|
|5.||Curry leaves 1 sprig|
|6.||onion, chopped, 1-2 tablespoon|
|7.||Garlic, few cloves|
Grind coconut, onion, sesame seeds and roasted gram for a few seconds without adding water.
Add tomato and water.
Grind to a slightly coarse paste.
Wait till the oil becomes hot.
mustard, jeera and hing, each separately.
Fry till the jeera turns golden brown.
Add curry leaves and mix.
Add garlic and onion.
Fry till the onion turns golden brown.
sambar powder and turmeric.
Add the masala paste.
Add water to the grinder, swirl and pour to the utensil.
water if the mixture is thick.
Add salt and jaggery.
Cover partially with the ladle left inside.
When the mixture starts to boil, it will also begin to spurt. To prevent the mixture falling outside the utensil, partially cover it with a plate.
Boil till there is no raw smell of sambar powder.
chopped coriander leaves and mix.
Switch-off the stove.
bajji or tomato curry is ready.
|1.||Add tamarind juice to the tomato bajji to make it tangy.|
|2.||If you do not have jaggery, use sugar. However for tastier bajji and for health reasons, jaggery is recommended.|