Gojju is a side dish that is largely composed of vegetables and is watery and moderately thick. Gojjus are made from vegetables from all over the world. Gojjus are frequently made with mashed or ground cooked or raw veggies that have been spiced for a delicious flavour.
Tomato gojju is one such delicious side dish that is easy to make. Spicy and tangy in one mouthful. The tomato gives this side dish sweetness and tanginess, while the spice gives it all the flavours that will blow your mind! Perfect blend of spiciness, tartness and a tinge of sweetness makes it an excellent side dish with anything & everything. It is very similar to the tomato chutney recipe, but just that it is concentrated and also sharp with the taste.
Trial of Tomato
In India, the tomato is just about four centuries old—a blip in the long history of India’s agricultural past. Introduced by the Portuguese in the 16th century, this “berry” took another 200 years to find its way to the plate. KT Achaya in A Historical Dictionary of Indian Food dates the popularity of the tomato in India to the late 19th century, via the British merchants even though it is likely that the fruit was grown in parts of India where the Portuguese influence was strong.
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
Instructions :
• 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
• Now add ½ onion and saute until onions shrink slightly
• Further, add 3 tomato and saute for 2 minutes
• Also add ½ tsp turmeric, 1 tsp jaggery, ¼ cup tamarind extract and 1 tsp salt and mix well
• Cover and cook for 15 minutes or until tomatoes turn soft and mushy
• Meanwhile, prepare sambar powder by heating ½ tsp coconut oil
• Add ¼ tsp methi and roast for 30 seconds
• Also add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal, 1 tsp chana dal and roast on low flame
• Further add 20 dried red chilli, few curry leaves and saute until chilli turn crisp
• Cool completely and transfer to a blender
• Add ¼ tsp hing and blend to a coarse powder
• Add 3 tsp of prepared sambar powder over mixture
• Mix well, cover and boil for 3 minutes or until oil separates
• Finally, add 2 tbsp coriander and enjoy tomato gojju with hot steamed rice
This delectable sour, spicy and sweet Tomato Gojju is perfect for busy days/ no mood to cook days /don’t have any veggies in stock.
