It is natural for daily meals to become monotonous. Eating the same kinds of curry with rice, many people look for new flavours, and something a little sour and spicy can revive the appetite.
Bhaji made with green tomatoes is one such simple dish that adds variety. The tomatoes' sourness and a light blend of spices make it very tasty, and because it needs few ingredients and is quick to make, it suits busy days.
Health benefits
Green tomato bhaji is not only tasty but also very good for health:
- Stronger immunity: green tomatoes are rich in vitamin C, which strengthens the immune system, although cooking reduces the vitamin C somewhat.
- Eyesight and eye protection: the vitamin A and beta-carotene in them help keep eyes healthy and improve eyesight.
- Bone and dental health: the vitamin K and phosphate in green tomatoes help prevent bone loss in winter and reduce joint pain.
- Lower risk of heart disease and cancer: they contain a powerful antioxidant called lycopene, which becomes more active when cooked and may reduce the risk of heart disease and certain cancers.
- Aids digestion: their high-quality dietary fibre improves digestion and helps relieve constipation.
- Blood pressure control: the potassium in them plays an important role in controlling blood pressure.
- Brighter skin: rich in vitamins C and E, they keep the skin fresh and help it glow.
Ingredients
- green tomatoes, 3-4
- chopped onion, 1
- green chillies, 2-3
- chopped garlic, 1 teaspoon
- turmeric powder, a little
- chilli powder, half a teaspoon
- salt to taste
- oil, 2 tablespoons
Method
First wash the green tomatoes, cut them into pieces of the size you like and set them aside. In a few minutes the water on them will dry. Draining vegetables before frying keeps the bhaji from going soggy and makes the oil less likely to spatter.
Heat oil in a pan and fry the onion and green chillies. Add the chopped garlic and stir lightly, then add the green tomatoes and stir for a while until they soften.
Add turmeric, chilli powder and salt, mix well and cook over a medium heat. When the tomatoes are soft and lightly fried, take the pan off the heat.
Nothing compares with this bhaji eaten hot with dal and rice.
Source: Jagonews24. First published in Bengali on The Agro News.
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