Mamta's Kitchen

Green Tomato And Potato Bhaji

Hare Tamatar Aur Aloo Ki Sookhi Sabji

Sunita Gupta

Note from Mamta: This simple but delicious dish comes from sister in-law, who lives in Delhi. Serve it as part of an Indian meal. It is good for people who grow tomatoes and have access to them, especially at the end of the season, when you have to bring them in, before the first frost. Serves 2


  • 2 medium potatoes, peeled and cubed

  • 2-3 medium green tomatoes, cut into quarters

  • 1 1/2 tbsp. oil

  • 1/2 tsp. Panch Pooran

  • 1/2 tsp. turmeric powder

  • 1/4 to 1/2 red chilli powder, as per taste

  • 1/2 tsp. coriander powder

  • 1/4 tsp Garam Masala (optional)

  • Salt to taste


  1. Heat oil in a pan.

  2. Add Panchpooran seeds. When they change colour or begin to crackle, add chopped potatoes and stir fry for a couple of minutes.

  3. Now add red chilli powder, coriander powder, turmeric and salt. Stir together for few minutes.

  4. Add chopped green tomatoes and stir them in.

  5. Cook covered on a low flame/heat, stirring from time to time.

  6. If it begins to look dry/catch at the bottom, sprinkle some water. If the tomatoes are fresh and you are cooking covered on a low flame, usually you will have enough water released to cook both potatoes and tomatoes.

  7. Turn off the heat and add garam masala. Mix well.

  8. Serve hot, as part of an Indian meal or with Plain Parathas.

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