Khatta-Meetha Tamatar Sabzi Recipe - A Chutney Style Dry Sabzi
Khatta-Meetha Tamatar Sabzi Recipe is a sweet-tangy dry sabzi made with tomatoes as the main ingredient. It is tempered with panch phoran masala which gives it a lovely flavour. Serve it with hot puris or chapatis.
The Khatta-Meetha Tamatar Sabzi is a sweet and tangy sukhi sabzi as the name suggests. The tomatoes are cooked until completely mushy and given a 'chonkh'- tadka of the five spice mix called 'panch phoran masala' which includes mustard seeds, cumin seeds, fenugreek seeds, onion seeds and fennel seeds. This spice mix gives the sabzi a deep flavour, making all the difference.
If you like this Tomato based recipe, take a look at these tomato recipes:
- Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe
- Spicy Tomato Rice | Tomato Pulihora Recipe
- Spicy Tomato Uttapam With Garlic Recipe
- 1 tablespoon Mustard oil
- 1/2 teaspoon Mustard seeds
- 1/2 Fennel seeds (Saunf)
- 1/2 Cumin seeds (Jeera)
- 1/4 Kalonji (Onion Nigella Seeds)
- 1/4 Methi Seeds (Fenugreek Seeds)
- 1 inch Ginger , finely chopped
- 6 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 4 Tomatoes , finely chopped
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- 2 teaspoons Jaggery
- 1 tablespoon Coriander (Dhania) Leaves
- 1 tablespoon Mint Leaves (Pudina)
How to make Khatta-Meetha Tamatar Sabzi Recipe - A Chutney Style Dry Sabzi
To begin making the Khatta-Meetha Tamatar Sabzi, heat the mustard oil in a kadai on high heat.
Once it reaches smoking point, reduce the flame, now add the mustard seeds, fennel seeds, cumin seeds, onion seeds and fenugreek seeds.
When these seeds begin to sizzle, quickly add the ginger, garlic and green chilli and give it a good stir.
When the garlic turns brown in colour, add the onions and saute for a couple of minutes.Once the onions are translucent and cooked,add tomatoes, cover the pan and cook for 5-7 minutes or until the tomatoes turn soft and mushy. You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.
Open the lid and add all the dry masalas to the tamatar Sabzi, amchur powder, cumin powder, garam masala powder and red chilli powder. Mix well to combine.
Finally add the jaggery and sprinkle some water, add in the coriander and mint leaves and give it a good mix.
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