Homemade Khatta Meetha Tamatar Sabzi Recipe - A Chutney Style Dry Sabzi

To begin making the Khatta Meetha Tamatar Sabzi, toasty the mustard cooking oil in a kadai on high toasty.Once it reaches smoking point, reduce the flame, now mix in the mustard seeds, fennel seeds, cumin seeds, bulb produce seeds and fenugreek seeds.When these seeds begin to sizzle, quickly mix in the ginger, garlic and green chilli and give it a good swirl around.When the garlic turns brown in colour, mix in the onions and saute for a couple of mins.Once the onions are translucent and cooked,mix in tomatoes, lid the skillet and low-boil for 5-7 mins or until the tomatoes turn soft and mushy.

You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.Open the lid and mix in all the parched masalas to the tamatar Sabzi, amchur dusting seasoning, cumin dusting seasoning, garam masala dusting seasoning and red chilli dusting seasoning.

swirl around well to combine. Finally mix in the jaggery and shower some aqua, mix in in the coriander and mint leaves and give it a good swirl around.enjoy this Khatta Meetha Tamatar Sabzi along with Puri method (Puffed Fried Indian Bread) and Palak Raita method (Spinach Yogurt Salad) for a simple weeknight dinner.