Tamatar mirch ki sabji- a delicious quick and easy tomato stir fry in 5 minutes
Green chili and tomato stir fry is an instant and very quick recipe to make. Whenever you want to make something quickly to go with your meal, then this is the best recipe to try. It gets ready in just 5 minutes. I have been making this sabji for many years; when my kids refused to have a particular curry made that day, I quickly made this sabji and they both loved it with parathas, and since then I am making it often.
You can make it in two ways – make it tangy and spicy OR make it khatta meetha by adding some sugar or jaggery in it. My kids love the khatta meetha version more.
You can serve this sabji as a side dish with any paratha or khichdi, pulao, daal chawal. Pairs well with everything. It easily stays fresh for 3–4 days in the refrigerator. You can add green chilies as per your taste preference and adjust the quantity. I prefer to use the long thick variety of green chilies which is mildly spicy and mostly used to make mirchi vada.
You can use any tomatoes but prefer hybrid ones as they cook faster and release less moisture as compared to the desi variety.
You can also try these recipes-
- Moong dal Bhajiya
- Green Moong Bean Curry
- Tazi Mangodi ki sabji
- Lauki Moong dal cheela
- Kantola ki Sabji
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Tamatar Hari Mirch ki Sabji | Instant tomato and green chili stir fry
Tamatar mirch ki sabji- a delicious quick and easy tomato stir fry in 5 minutes
Ingredients
- 4 big tomato 400 gm
- 3 Thick Green Chilies/ Serrano Peppers
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Salt / Namak
- 2.5 tbsp Sugar or jaggery optional
- handful of Fresh Coriander / Cilantro / Hara Dhaniya
tadka / tempering
- 2 tbsp Mustard Oil / Sarso ka tel
- 3/4 tsp Mustard Seeds / Rai *
- 3/4 tsp Cumin Seeds / Sabut Jeera
- pinch Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
Instructions
- Wash tomato and green chilies and then chop tomato into medium size pieces and green chili in roundels.
- Heat oil in a pan and then add cumin and mustard seeds in it, then add asafoetida and curry leaves.
- Add the chopped green chilies in the tempering and saute for few seconds.
- Now add turmeric in the pan and then add the chopped tomatoes and salt , mix and cover and cook for a minute.
- Add all the spices and sugar and stir to mix, and cook on medium heat for 1-2 minutes so tomato get slightly cooked.
- If there is too much moisture in the sabji then cook on high heat for a minute to reduce the moisture.
- Add chopped fresh coriander and stir to mix.
- Stays well for 4-5 days in the refrigerator
- Enjoy tangy spicy khatti meethi tamatar mirch ki sabji with paratha, daal chawal or khichdi etc.
Notes
- Use mildly spicy chilies or use less quantity of normal green chilies, adjust as per your preference.
- Addition of sugar is optional, add if you want khatti meethi sabji else skip it.