Tomato Gojju

Ingredients

• - 400g tomato in tangy sauce
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare tomatoes: Wash and roughly chop 4 ripe tomatoes.
2. Soak tamarind: Soak a marble-sized tamarind in half cup warm water. Extract and strain.
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. 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. 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. Add shallots and green chilli: Add 8 sliced shallots and 2 green chillies. Fry 6 minutes.
7. Add cooked tomatoes: Add the cooked tomatoes and tamarind water. Add 1 tsp red chilli powder and salt. Cook 5 minutes.
8. Add gojju masala: Add the coconut-jaggery paste. Stir well.
9. Simmer: Cook on medium heat 8-10 minutes until the gojju thickens to a sauce consistency.
10. Serve: Adjust salt. Tomato gojju has a characteristic sweet-sour balance from jaggery and tamarind. Serve with dosa, chapati or rice.