Tomato Gojju

Tomato Gojju

Tomato Gojju

Veg Vegan

Tomato sweet-sour-spicy preparation — ripe tomatoes fried in sesame oil with mustard seeds, dried red chilli, and curry leaves until completely collapsed, then jaggery, tamarind extract, and a dry masala of roasted chana dal and sesame seeds added and the whole cooked down until the tomatoes dissolve into a thick, glossy, dark-red paste that holds its shape when spooned. The tomato's natural acidity combines with the added tamarind to produce a double-sour base that the jaggery sweetens without eliminating; the sesame seeds add nuttiness. Served in a small portion on the meal plate as an intensely flavoured condiment; a teaspoon mixed into rice with ghee is enough for a complete flavour experience. The tomato gojju is the most commonly made gojju in everyday Karnataka cooking — it is quick, uses available ingredients, and keeps for three to four days.

Cuisines

Mangalorean Udupi Coorgi Mysore North Karnataka

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

3 medium-sized ripe tomatoes
1 tablespoon tamarind pulp
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 dried red chilies
1 pinch asafoetida
1 teaspoon jaggery
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 cup water
— salt to taste
2 tablespoons cooking oil
1 sprig curry leaves
1 tablespoon freshly grated coconut

Instructions

  1. 1 Chop the tomatoes into small pieces and set aside.
  2. 2 Heat oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add urad dal, chana dal, and dried red chilies. Sauté until the dals turn golden brown.
  5. 5 Add asafoetida and curry leaves, sauté for a few seconds.
  6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
  7. 7 Add tamarind pulp, turmeric powder, red chili powder, jaggery, and salt. Mix well.
  8. 8 Pour in the water and bring the mixture to a boil.
  9. 9 Simmer for 10-15 minutes until the gojju thickens to a desired consistency.
  10. 10 Garnish with freshly grated coconut before serving.

Tips

Adjust the jaggery and tamarind according to your taste preference for sweetness and tanginess.