Raw Tomato Bhaji with Peanuts

(Link to Marathi recipe)

Raw tomatoes make regular appearance in Maharashtrian food. Raw tomato(often known as green tomatoes in Maharashtra) chutney is my most favorite. Simple sandwich tastes so tasteful with that chutney. Another favorite sabji/bhaji of mine is very similar to this one ET shared few years ago. The recipe I am going to share today is from Khandesh. I learnt to make it from my husband. I never tweaked it except adding less oil than him. My mother-in-law makes it the best and she makes sure to make it for us when we visit India.
Raw tomatoes to show up in the farmers markets in my area during tomato season. I usually plant couple of tomato plants in summer so I get staple supply of these beauties through out the summer.

Here is the simple recipe of Khandesh style raw tomato bhaji -

2-3 Medium to Large Raw Green Tomatoes
1/3 cup Toor Daal
1/4 cup Peanuts
5-6 Bird Chilies (or per taste)
3-4 Cloves of Garlic
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 cup Cilantro - Chopped
Salt per taste
For tempering - 2tbsp oil, 1/2 each cumin seeds, mustard seeds, turmeric powder. Pinch of hing.
Water as needed

Preparation -
Dice tomatoes.
Wash toor daal in vessel that can fit in a pressure cooker. Or use a small pressure cooker.
Add green tomatoes to the washed daal and add cup of water. Pressure cook till soft.
Meanwhile roast peanuts for 3-4 minutes and set them aside.
Dry roast green chilies and set them aside to cool off.
Grind roasted peanuts, green chilies, garlic, garam masala, coriander powder and half of chopped cilantro. Use as little water as possible and make fine paste.
Heat oil in a large thick bottom vessel. Add cumin-mustard seeds, add hing and turmeric powder when mustard starts spluttering.
Carefully pour the ground peanut paste in the tempering and mix immediately.
Cook for 4 to 5 minutes on low heat stirring constantly. Oil should start separating from the mixture.
Add cooked tomato-daal mixture. Mix thoroughly. Add salt and chopped cilantro. Let it boil for 4-5 minutes on low heat. Add little water if needed.
Enjoy with chapati or rice while its still hot.

Tips -
  1. Choose juicy tomatoes. 
  2. This subji is bit on spicier side but use the number of chilies as per your taste. 
  3. Please do not add sugar/brown sugar/ jaggery. 
  4. Consistency of this subji is more like thick rassa bhaji but not watery.
  5. I enjoy it with plain dosa. 


  1. It's one of my favorite and another one is same gravy replacing Tomato with Methi leaves. I used to eat half of the pot and rest of the family remaining half.

  2. Mints, thank you for a raw tomato recipe. My heirloom tomatoes have been acting up, but there are a couple of green ones I can harvest and use for this. It sounds so delicious.


Post a Comment

Thank you for stopping by my culinary adventures. I appreciate your visits and comments. Please stop by again.