Tomato Gojju

Name: Tomato Gojju
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Ingredients: 3 Tomato, medium-sized, ripe; 1 tablespoon Tamarind, pulp; 1 teaspoon Mustard Seed; 1 teaspoon urad dal; 1 teaspoon chana dal; 2 Red Chili, dried; 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 Leaf; 1 tablespoon Coconut, freshly grated

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	Tomato , medium-sized, ripe
	1 tablespoon	Tamarind , pulp
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Chana dal
	2	Red Chili , dried
	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 Leaf
	1 tablespoon	Coconut , freshly grated

Instructions

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

Tips

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