No Onion No Garlic Raw Tomato Sabzi Recipe
Embark on a delightful culinary journey with this vibrant and refreshing No Onion No Garlic Raw Tomato Sabzi, a dish that beautifully showcases the simplicity and freshness of its key ingredient: raw tomatoes. This vegetarian marvel is perfect for those looking to explore Indian cuisine without the traditional flavors of onion and garlic, allowing the natural sweetness and acidity of the tomatoes to shine through. Whether paired with comforting phulkas or dal banjara, this sabzi will surely become a cherished addition to your weeknight meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Tomatoes | 15 (chopped lengthwise) |
| Green Chillies | 5 (adjust to taste, finely chopped) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 1/2 teaspoons |
| Salt or Sendha Namak | To taste |
| Jaggery (powdered) | 1/2 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Garam Masala Powder (optional) | A generous pinch |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 95 |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 180 mg |
Preparation and Cooking Instructions
To commence your culinary adventure with the No Onion No Garlic Raw Tomato Sabzi, begin by carefully chopping the raw tomatoes lengthwise into delightful slices, ensuring that they maintain their vibrant color and freshness.
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Heat the Oil: In a kadhai or wok, heat the sunflower oil over medium heat. Allow the oil to become hot but not smoking.
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Add Cumin Seeds: Once the oil is heated, add the cumin seeds. Allow them to crackle and release their aromatic essence, which serves as the flavorful base of this dish.
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Incorporate Chillies and Curry Leaves: Next, introduce the finely chopped green chillies and the fresh curry leaves into the hot oil. Stir gently to combine, allowing the flavors to meld beautifully.
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Add Spices: Sprinkle in the turmeric powder, stirring it through the mixture to infuse the oil with its rich golden hue.
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Introduce the Tomatoes: Carefully add the raw tomato slices into the kadhai, ensuring they are evenly distributed.
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Season Generously: Sprinkle the red chilli powder, coriander powder, and salt (or sendha namak) over the tomatoes. Stir well to coat the tomatoes in the vibrant spices, enhancing their natural flavors.
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Cook Al Dente: Allow the mixture to cook, but be mindful not to overcook the tomatoes. You want them to retain their crunchiness while becoming slightly tender—a true al dente experience.
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Add Jaggery and Garam Masala: Just before removing the sabzi from heat, add the powdered jaggery, which will balance the tanginess of the tomatoes with a hint of sweetness. If desired, sprinkle a pinch of garam masala for an aromatic finish. Mix everything thoroughly to ensure the jaggery dissolves and the spices are evenly distributed.
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Garnish and Serve: Remove the sabzi from the flame and transfer it to a serving dish. Garnish with freshly chopped coriander leaves for an added layer of flavor and visual appeal.
Serving Suggestions
This No Onion No Garlic Raw Tomato Sabzi pairs wonderfully with Dal Banjara and Phulkas, making it a wholesome and satisfying meal. Its bright colors and fresh flavors are sure to elevate your dinner table, offering a delightful balance of taste and nutrition.
Enjoy this refreshing dish that celebrates the essence of Indian vegetarian cooking, and feel free to adjust the spice levels to suit your palate! This recipe not only highlights the versatility of raw tomatoes but also offers a quick and easy option for busy weeknights. Happy cooking!
