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.
Serves:
6
Preparation Time:
10 Mins
Cooking Time:
10 Mins
Complexity:
Very Easy
Ingredients:
Tomatoes- 6-8
Onions- 2
Green chilies- 3
Garlic- 5 cloves
Curry leaves- 6-8 leaves
Mustard seeds- 1 tsp
Tamarind extract- 3 tsp
Chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Asafoetida- 1/2 tsp
Oil- 2 tbsp
Crushed chili flakes- 1 tsp
Coriander leaves chopped- 2 tsp
Directions:
Heat oil in a pan and add the mustard seeds. When the mustard seeds crackle, add garlic and curry leaves.
Saute till the garlic starts to brown and then add the chopped onion and green chilies. Saute till onions soften.
Add the chili, turmeric and asafoetida now and saute for 2 minutes over low flame before adding the chopped tomatoes.
Add salt and crushed chili flakes soon after you add the chopped tomatoes.
Cover and cook the tomatoes till they are soft and mushy. Add the tamarind extract and bring the gojju to a final boil.
Add coriander leaves and take the gojju off the flame. Serve with dosa, upma, rice or pongal.
Footnotes:
You can cumin seeds and chopped ginger but I omitted doing this.
I used vinegar because I was short of tamarind pulp but the region this dish originated from uses tamarind.
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