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Bhagara Tomato June 5, 2007

Posted by live2cook in Sauces and Gravies.

It is the backbone of Northern Indian cooking. The miracle ingredient that changes even a simple recipe into a rich one. It is mostly used for gravy and not as a main ingredient. In this recipe we use it as a main vegetable.

Whenever I find cherry tomatoes on sale, I prepare this recipe. Though we can use the ordinary tomatoes (as in the recipe), I like cherry tomatoes because they maintain the shape even after the cooking.

I wrote down this recipe from internet almost 4 years back. Usually, I have a small note for the source. For this one, I don’t have one. But, I thank the person for uploading the recipe. It introduced a new gravy to me.

The recipe is in Metric measurements. I am posting in US measurements.

The recipe is:

1/2 lb Tomatoes
1/4 cup Peanuts
1/4 cup Sesame seeds
1/4 cup Dry Coconut ( though it is not much healthy to use dry ones, in this recipe they give a different taste)
1/2 cup chopped Onions
Walnut sized ball of Tamarind
2 teaspoons Red Chilli powder
1/2 teaspoon of Turmeric
1 teaspoon each of Mustard, Fenugreek and Kalonji seeds
10 – 15 Curry leaves
1 teaspoon Oil
3 teaspoons Salt

The Method:

1. Poke the tomato with a metal skewer in two or three places and set aside.
2. Soak the tamarind in 1/2 cup of water and set aside.
3. Dry roast the peanuts, sesame seeds and coconut in a pan and grind to a paste with the help of 1/4 cup water.
4. Heat the oil in a pan and add the mustard, fenugreek and kalonji seeds
5.When they splutter, add the curry leaves and onion.
6.Fry till the onion turns golden brown. Add the ground paste, chilli powder and turmeric powder.
7. Mix well and cook till the paste looses almost all the liquid and oil separates.
8. Crush the tamarind in the soaked water and drain the water in a cup.
9. Discard the left out pulp.
10. Add the tamarind water to the paste and mix well.
11. Add the salt and tomatoes.
12. Cook until the skin of the tomatoes starts to peel. Stir carefully, once in a while.
13. Turn off the heat and serve.

Bhagara Tomato

This is one of my entry for alphabet “T” in Nupur’s A-Z of vegetables event.



1. Asha - June 5, 2007

T for Tomato.Looks great.Recipe sounds like Bharwa Baingan and with cherry tomatoes,it looks fabulous.Good one:)

2. Lata - June 5, 2007

Oh, my mom makes this often. I was trying to make this for Jhiva Tomatoes. Looks good.

3. Suganya - June 5, 2007

Tomatoes are simple, but the gravy is rich and tasty. This is a new recipe to me!

4. seema - June 5, 2007

Wow never even thought of making bagara out of tomatoes. Love bagara baingan and I am sure will love this combo as well. Those red small globules look wonderful floating in the gravy

5. live2cook - June 6, 2007

Hi Asha, Lata, Suganya, Seema,

Thank you very much for your comments. Very true, like you all have said, Bhagara Tomato is simple, delicious, rich and very tasty.
When you eat it you will feel fabulous. I would love to see you try this and feel fabulous too.

6. priyanka - June 10, 2007

wow this recipe is quite unique. the picture looks beautiful . will give it a try,

7. Suganya - June 15, 2007

This was my lunch today. The gravy was simple and perfect. What I liked the most abt this recipe is there is no ginger, garlic. The cherry tomatoes are a perfect addition bcoz when u bite them they break in yr mouth releasing the fresh juice. Thank you so much for the recipe.

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