Tomato Gojju

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 4 ripe tomatoes.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in half cup warm water. Extract and strain.

3. 3

   Make gojju masala: Blend 3 tbsp fresh grated coconut, 2 dried red chillies, 1 tsp coriander seeds and 1 tbsp jaggery to a smooth paste.

4. 4

   Cook tomatoes: In a pan cook chopped tomatoes with half cup water and a pinch of turmeric on medium heat 8 minutes until completely soft.

5. 5

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add shallots and green chilli: Add 8 sliced shallots and 2 green chillies. Fry 6 minutes.

7. 7

   Add cooked tomatoes: Add the cooked tomatoes and tamarind water. Add 1 tsp red chilli powder and salt. Cook 5 minutes.

8. 8

   Add gojju masala: Add the coconut-jaggery paste. Stir well.

9. 9

   Simmer: Cook on medium heat 8-10 minutes until the gojju thickens to a sauce consistency.

10. 10

    Serve: Adjust salt. Tomato gojju has a characteristic sweet-sour balance from jaggery and tamarind. Serve with dosa, chapati or rice.