Mum’s Emergency Tomato Bhaji

Many years ago, my mum, a vegetarian, was invited to a dinner. The hostess served a tableful of non-vegetarian delicacies but unfortunately, there wasn’t much for poor mum to eat. The hostess was so mortified that she quickly whipped up a delicious tomato bhaji. Paired with soft ghee-laden phulkas, pickles, dal and papad, the tomato bhaji saved the evening!

It continues to save the day in my kitchen, when dinner consists of a simple cabbage bhaji and dal. It livens up the plate, and the palate, with its vibrant colour and spicy-sweet-sour goodness. The best part is that it comes together in just under ten minutes, which is how it came to be called Emergency Tomato Bhaji in my household. As the name suggests, it is a handy recipe to cook on weeknights after a long day.

The beauty of this dish is that is goes with virtually any Indian fare. Decadent paneer preparations, flavourful pulaos, and spicy chicken curries, are balanced by this delicate preparation, while simpler meals of dal-khichdi, plain potato bhaji, or dal and rice are elevated by its tang.

All in all, I am thankful for that one dinner party long ago!

Recipe: Tomato Bhaji

Ingredients
4-5 ripe tomatoes 
2 tsp groundnut oil or any other neutral cooking oil
1/4 tsp turmeric powder
A pinch of asafoetida
1 sprig of curry leaves
1/2 teaspoon cumin seeds
1-2 green chilli, split lengthwise
Salt, to taste
Sugar, to taste
Coriander for garnishing

Method
Roughly chop the tomatoes and set aside.

In a kadhai, warm up the oil to make the phodni (tempering). Add the cumin seeds. Once the cumin splutters, add chilli, curry leaves, turmeric, and asafoetida.

Throw in chopped tomatoes and let cook till the tomatoes become mushy. Add salt and sugar to balance the tartness. Garnish with coriander and serve hot.

Yashodhara Sirur is a part-time writer and full-time IT professional based in Mumbai.

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