tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju

Ingredients

for gojju:

• 2 tbsp oil
• 1 tsp chana dal
• 1 tsp urad dal
• ½ tsp cumin / jeera
• 1 tsp mustard
• pinch hing / asafoetida
• few curry leaves
• ½ onion, finely chopped
• 3 tomato, chopped
• ½ tsp turmeric
• 1 tsp jaggery
• ¼ cup tamarind extract
• 1 tsp salt
• 2 tbsp coriander, chopped

for sambar powder:

• ½ tsp coconut oil
• ¼ tsp methi / fenugreek
• ¼ cup coriander seeds
• 1 tbsp cumin / jeera
• 1 tsp urad dal
• 1 tsp chana dal
• 20 dried red chilli
• few curry leaves
• ¼ tsp hing / asafoetida

Steps

1. Heat 2 tbsp oil in a kadai. Let 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin, 1 tsp mustard, a pinch of hing and a few curry leaves splutter in it.
2. Sauté ½ onion in it until slightly shrunken.
3. After adding 3 tomatoes, sauté for 2 minutes.
4. Mix in ½ tsp turmeric, 1 tsp jaggery, ¼ cup tamarind extract and 1 tsp salt thoroughly.
5. Cover the mixture and let it cook for 15 minutes or until the tomatoes become soft and mushy.
6. While the tomatoes cook, heat ½ tsp coconut oil to prepare the sambar powder.
7. Roast ¼ tsp methi in it for 30 seconds.
8. Add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal and 1 tsp chana dal, and roast over a low flame.
9. Add 20 dried red chillies and a few curry leaves; sauté them until the chillies are crisp.
10. Wait until the mixture has cooled completely before transferring it to a blender.
11. Blend everything to a coarse powder after adding ¼ tsp hing.
12. Top the mixture with 3 tsp of prepared sambar powder.
13. Mix thoroughly, cover and boil for 3 minutes or until oil separates.
14. Enjoy the tomato gojju with hot steamed rice after adding 2 tbsp coriander.