Simple, practical, and full of everyday flavour, tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju is a vegetarian karnataka curry made with oil, chana dal, and urad dal in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: karnataka

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

Method

  1. firstly, in a kadai heat 2 tbsp oil and splutter 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin, 1 tsp mustard, pinch hing and few curry leaves.
  2. now add ½ onion and saute until onions shrink slightly.
  3. further, add 3 tomato and saute for 2 minutes.
  4. also add ½ tsp turmeric, 1 tsp jaggery, ¼ cup tamarind extract and 1 tsp salt. mix well.
  5. cover and cook for 15 minutes or until tomatoes turn soft and mushy.
  6. meanwhile, prepare sambar powder by heating ½ tsp coconut oil.
  7. add ¼ tsp methi and roast for 30 seconds.
  8. also add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal, 1 tsp chana dal. and roast on low flame.
  9. further add 20 dried red chilli, few curry leaves and saute until chills turn crisp.
  10. cool completely and transfer to a blender.
  11. add ¼ tsp hing and blend to a coarse powder.
  12. add 3 tsp of prepared sambar powder over mixture.
  13. mix well, cover and boil for 3 minutes or until oil separates.
  14. finally, add 2 tbsp coriander and enjoy tomato gojju with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.