Tomato Gojju (tomato Curry Andhra Style)
Gojju or rasam are the two curries I make when I have excess tomatoes at hand. Now the prices for tomatoes have gone down in Bangalore so I have stopped making coconut chutneys and curries. I therefore make gojju for rice, pongal, dosa or upma. My hubby likes this preparation because it is spicy and tangy. You can make it a bit thicker and use it for toasts and sandwiches as well.It stays up to three days if you refrigerate this chutney or gojju as it is known in Andhra Pradesh. At times I temper the gojju with the cumin and mustard seeds in the end but this time, I started the curry with the tempering so have written it here that way, there are various ways to do this gojju and I have chosen the easiest.