Tomato 5 nos.
Onion 2 nos.
Tamarind Pulp ¼ cup
Jaggery 1 big lemon size
Gojju Powder 2 tsp
Curry leaves 8-10
Coriander leaves 2 strands
Red chillies 4-5
Mustard ½ tsp
Turmeric ¼ tsp
Oil 1 tsp
Salt to taste
Cut tomatoes into pieces. Peel Onion skin and chop into fine pieces. Cut slit green chillies. Wash curry and coriander leaves. Finely chop and keep aside.
In a pan take 1 tsp oil. Heat it.
Put mustard seeds. When it splutters put cut green chillies.
Add chopped onion and fry for 2-3 mins.
Add cut tomatoes and close the lid and cook for 1-2 mins.
Now add tamarind pulp, gojju powder, salt to taste. Mix well.
Cook for 3-4 mins.
Add jaggery and lower the flame. Cook for 1 min.
Now tomato gojju is ready to eat.
You can serve Tomato Gojju with dosa, chapathi, poori, cooked rice. While eating with cooked rice add ghee to enhance its taste.
You can also avoid onion and make only Tomato Gojju. If your Tomato Gojju is very thick you can add little water and if it is very watery you can add little rice powder to get correct consistency. You can avoid jaggery if you don’t want. I prefer to add, as tomato tangy taste will be modified.