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Tomato Gojju (Karnataka Special)

4 from 1 vote
Tomato Gojju (Karnataka Special) - Plattershare - Recipes, food stories and food lovers

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Today i am back with a special recipe from Karnataka. This is very close to my heart as it can be prepared within a short time with easily available ingredients in your pantry. I love to have it with Phulkas, rice and akki rotti. It is sweet and tangy a perfect balance of both to tickle your tastebuds. The main ingredient in this recipe that enhances the taste of this dish is Rasam powder. I always stock home made rasam powder. I just got my stock from my mom who specially made it for me during my visit to her place. Home made Rasam powder is always the best and i just love it.I use rasam powder in many recipes apart from making varieties of Rasam.This recipe if one of the specialities from the state of Karnataka. I am glad to be sharing this simple and yummy Gojju recipe with all my readers.This is one of the hot favorites with my family.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineIndian, South Indian
Servings 3
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Ingredients
  

  • 3 cup roughly chopped Tomatoes
  • 1/4 Tsp Fenugreek seeds / Methi dana
  • 1/2 Tsp Mustard seeds / Rai black
  • Salt
  • 5-6 Dry Red Chillies
  • 2 Sprigs of Curry leaves
  • 2 Tbsp Powdered Jaggery I have used palm jaggery
  • 1 .5 Tbsp Rasam Powder
  • 1.5 to 2 cup water
  • 2 Green Chilies Slit
  • A generous pinch of Asafoetida
  • 1 Tbsp Oil
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Instructions
 

  • Heat a heavy bottom pan. Add oil. Once the oil is hot add mustard seeds, curry leaves and fenugreek seeds. Once the mustard splutters add dry red chillies and asafoetida.
  • Saute for a few seconds and then add chopped tomatoes, rasam powder and salt to taste.Add 1.5 cups of water . Keep it on medium flame and stir occasionally untill the tomatoes are full cooked and oil starts to leave the sides of the pan.
  • Once done taste it and add jaggery if needed to get a perfect balance of Spicy , sweet and tangy taste.Garnish with a tadka / seasoning of mustard seeds and slit green chillies. Serve with steaming hot rice, Pulkas ,Rotis or Akki rottti.
Tags south indian recipes

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Preethi Prasad
Preethi Prasad

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