Spicy Tomato Gojju

Ingredients

• 4 large tomatoes, diced (800g) 4 large tomatoes, diced (800g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 teaspoon mustard seeds (5g) 1 teaspoon mustard seeds (5g)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 1 teaspoon urad dal (split black gram) (5g) 1 teaspoon urad dal (split black gram) (5g)
• 1 teaspoon chana dal (split Bengal gram) (5g) 1 teaspoon chana dal (split Bengal gram) (5g)
• 2 dried red chilies, broken into pieces 2 dried red chilies, broken into pieces
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon red chili powder (5g) 1 teaspoon red chili powder (5g)
• 1 tablespoon tamarind paste (15ml) 1 tablespoon tamarind paste (15ml)
• 1 tablespoon jaggery or brown sugar (15g) 1 tablespoon jaggery or brown sugar (15g)
• Salt to taste Salt to taste

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 18g (Sugar: 12g)
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
3. 3.
   Add diced tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes until the tomatoes soften.
4. 4.
   In a small bowl, dissolve tamarind paste in 2 tablespoons of water. Add it to the pan and mix well.
5. 5.
   Cover the pan and simmer for 10-15 minutes, stirring occasionally, until the tomatoes break down and the flavors meld together.
6. 6.
   Add jaggery or brown sugar and mix well. Cook for an additional 2 minutes.
7. 7.
   Remove from heat and let the Tomato Gojju cool slightly before serving.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.
• Jaggery — Jaggery adds a unique sweetness to the dish. If unavailable, you can use brown sugar as a substitute.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or finely chopped green chilies.
• Adjust the sweetness by adding more or less jaggery according to your taste preferences.
• Serve Tomato Gojju with steamed rice, dosa, idli, or roti for a complete meal.
• Leftover Tomato Gojju can be refrigerated and enjoyed for up to 3 days.
• To enhance the flavor, temper the dish with a tadka of mustard seeds, curry leaves, and dried red chilies before serving.

Serving advice

Serve Tomato Gojju hot or at room temperature as a side dish or condiment. It pairs well with steamed rice, dosa, idli, or roti.

Presentation advice

Garnish the Tomato Gojju with a sprinkle of fresh coriander leaves to add a pop of color and freshness to the dish. Serve it in a small bowl or as a dollop on the side of the main meal.