Tomato bhaji recipe

I made three Indian dishes regularly-ish in Australia: oosurd, pohe and tomato bhaji. These are the least intimidating meals to create and give the most deliciousness for the effort. In my esteemed opinion.

Ingredients

• 2-3 big tomatoes
• A few cloves of garlic
• 1/2 cup of brown sugar
• 1/3 cup of peanuts

Spices

• 1/4 tsp of turmeric
• 1/2 tsp each of
  • cayenne pepper
  • garam masala
  • cumin seeds
  • mustard seeds
  • fenugreek seeds
• salt to taste

Directions

1. Dice the garlic and the tomatoes.

2. Turn the peanuts into ground roasted peanuts. Like in steps five and six of this recipe.

3. Pour some oil in a medium pot on the stove.

4. Throw in the mustard seeds and cook until they tell you they’re ready for company. They’ll making a popping sound.

5. Add in the cumin seeds, fenugreek seeds and the garlic.

6. Let cook for a minute. Be careful not to burn the garlic.

7. Add in the tomatoes, the rest of the spices and the brown sugar.

8. Stir well.

9. Let cook on medium heat for 10 minutes.

10. Add in the ground peanut powder.

11. Let cook for another ten minutes.

12. I added cilantro for fun.

13. I eat this with thecha, yogurt and basmati rice.

Unless I’m in Chile. Then I just use the free rice I find in my Airbnb apartment.

Acceptable Deviations

1. If you don’t have fenugreek seeds, I wouldn’t cry about it.
2. I also wouldn’t cry if you didn’t have cilantro.
3. Or if you’d prefer to use a chili pepper instead of cayenne pepper. That’s cool.
4. You don’t have to use the ground roasted peanuts. If you didn’t, I wouldn’t cry about it, but I’d look at it disdainfully. Not visibly, of course. I’m not a rude jerk.
5. You can put in less brown sugar if you prefer it not as sweet. Like 1/4 cup instead. Or 1/3 cup. Loosely packed.