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Maharashtrian Recipes medium Vegetarian Sides

Green Tomato Veggie Side – Hirvya Tamatyachi Bhaji

Green tomato veggie side is a perfect side dish with an amazing combination of sweet and tangy flavors. Baby green tomatoes are used for the preparation , to get a fresh tangy taste. This is totally different from the tang we get from Tamarind or Amsul. It’s a must try Maharashtrian recipe , to instantly spice up any regular meal.

I was in love with this dish , from the time I tasted it . It is my MIL’s recipe . I used to always wait for the universe to conspire to bring my MIL and the baby green tomatoes at the same time at my place .

But this time , I got these lovely green tomatoes from our farm and my MIL was travelling . Had to give the recipe a try .

Had all the instructions from her , but wasn’t quite sure if I would get the same perfect taste . With a look at the lovely green tomatoes sitting on my kitchen counter, I decided to go for it.

And it turned out pretty good. Pat on my back for this 🙂

And also decided to share this lovely heirloom recipe with you all . The preparation requires green tomatoes , green chili , groundnuts and lots of jaggery ! So there you have it. The tangy , hot and sweet flavors coming perfectly together in this dish.

Sharing the recipe here! Hope you guys enjoy it as much as I did.

Print Recipe
Green Tomato Veggie Side
Green tomato veggie side is a perfect side dish with an amazing combination of sweet and tangy flavors. Baby green tomatoes are used for the preparation , to get a fresh tangy taste. This is totally different from the tang we get from Tamarind or Amsul. It’s a must try Maharashtrian recipe , to instantly spice up any regular meal.
Course side dish
Cuisine maharashtrian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Course side dish
Cuisine maharashtrian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Heat oil in a kadhai , add mustard seeds.
  2. After they crackle , add the turmeric powder and red chili powder. Immediately add the chopped green chili and diced tomatoes.
  3. Add salt . Cover with a lid , and let the tomatoes cook over medium u2013 low flame for around 5 minutes.
  4. Remove the lid and check if the tomatoes are done. If not cover and let it cook for some more time.
  5. Once cooked add the jaggery and groundnut powder. Mix and let it cook on low flame. The jaggery will melt and coat the spiced tomatoes to give them a glaze.
  6. Remove from flame and serve hot with chapati or rice , garnished with chopped coriander.
Recipe Notes

Tips

  • Do not add any water to cook the green tomatoes. They should cook in their own juices.
  • Adjust the amount of jaggery depending on the sourness of tomatoes.
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