Khatta Meetha Tamatar Sabzi: A Sweet and Tangy Chutney-Style Dry Sabzi
The Khatta Meetha Tamatar Sabzi is a delightful North Indian dish known for its sweet, tangy, and savory flavor. As the name suggests, this dish brings a perfect balance of sourness and sweetness, making it a mouthwatering accompaniment to any meal. The tomatoes are cooked until they are completely mushy, blending into a rich, flavorful base, while a tadka of panch phoran (a five-spice mix) is added to infuse the dish with deep, aromatic flavors. This simple yet bold dish is an ideal side for puris or chapatis, providing a burst of flavor that is both comforting and satisfying.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 6 cloves |
| Green Chillies (finely chopped) | 2 |
| Onion (finely chopped) | 1 |
| Tomatoes (finely chopped) | 4 |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Jaggery | 2 teaspoons |
| Coriander (Dhania) Leaves | 1 tablespoon |
| Mint Leaves (Pudina) | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions:
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Heat the Mustard Oil: Begin by heating mustard oil in a kadai or wok over high heat. Once the oil starts to smoke, reduce the heat to medium-low.
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Add the Spices: To the hot oil, add the mustard seeds, fennel seeds, cumin seeds, kalonji (onion nigella seeds), and methi seeds (fenugreek seeds). Allow these seeds to sizzle for a few seconds, releasing their aroma.
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Sauté the Aromatics: Quickly add the chopped ginger, garlic, and green chilies to the pan. Stir well to combine, allowing the garlic to turn golden brown, which will infuse the oil with rich flavor.
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Cook the Onions: Add the chopped onion to the pan and sauté for about 2-3 minutes, or until the onions turn soft and translucent.
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Add the Tomatoes: Once the onions are cooked, add the chopped tomatoes to the pan. Stir the ingredients together, cover the pan, and cook for 5-7 minutes, or until the tomatoes soften and become mushy. You can mash the tomatoes lightly using a potato masher or the back of the ladle to help break them down further.
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Add the Spices: Open the lid and stir in the dry spices — amchur (dry mango powder), cumin powder, garam masala powder, and red chili powder. Mix well to ensure the spices are evenly incorporated into the tomato mixture.
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Add the Sweetness: Add jaggery to the pan and mix until it dissolves into the tomato base. If needed, sprinkle a little water to adjust the consistency. Stir in the coriander leaves and mint leaves for a fresh and fragrant finish.
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Serve: Once everything is well-mixed and the flavors have melded together, your Khatta Meetha Tamatar Sabzi is ready to serve! This dish pairs perfectly with Puri (puffed fried Indian bread) and a cooling Palak Raita (spinach yogurt salad) for a simple yet flavorful weeknight meal.
This Khatta Meetha Tamatar Sabzi brings the perfect combination of tangy tomatoes, the warmth of spices, and the sweetness of jaggery, making it an ideal addition to any North Indian lunch spread. Its vibrant colors and burst of flavors are sure to delight your taste buds.
