Tomato Onion Sabji
Tomato Onion sabji for roti
I absolutely like this tomato onion sabji for rotis. It's basically a tomato onion thokku. The main difference between this sabji and thokku is that it is made with fresh onions and tomatoes and it is chunkier than thokku. This is the sabji I have been making for years. I love the combination of onions and tomatoes with red chilly powder, coriander powder, curry leaves and green chillies. With this tomato sabji as a base you can prepare a quick tomato upma, tomato idiyappam and a homemade spread for bread slices.
Sauteing the tomatoes on low flame will give you the best results. It takes too long, especially depending on the water content in the tomatoes. Red ripe tomatoes will always give me perfect sabji every time. To speed up the process I have ground few tomatoes and then sauted with the onions. For this sabji the chilly powder and coriander powder combination tastes perfect, but you can customize any flavours you want.
Tomato onion sabji with step by step photos
Cook time : 15 minutes
Serves : 3
- 2 onions
- 4 big tomatoes
- 2 green chillies
- 1/2 tsp mustard
- 1/2 tsp urid dal
- few curry leaves
- 1 tsp red chilly powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 3 tbsp oil
- salt to taste
1. Slice the onions thinly. Slice 2 tomatoes and grind 2 tomatoes.(Grinding the tomatoes is optional). To get a thick sabji I add both the sliced tomatoes and ground tomatoes). This is my mother's tip.
2. Heat oil in a kadai and add mustard and urid dal. When it splutters add the onions and green chillies. Saute it for few minutes until it turns soft.
3. Next add the tomatoes. Stir and saute them on low flame. When the tomatoes turn soft add the tomato paste and saute. Do not hurry up. Saute them well.
4. Add the red chilly powder, coriander powder and turmeric powder. Mix them well and add the required salt.
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