January 7, 2011

Tomato gojju/ curry

'Gojju' is a common term used in South Indian cooking to define a thick curry. I can never get bored of this gojju. It is easy to make and goes great with rice, chapathi, poori, dosa to name a few. I snack on it with crackers or wheat thins. My mom uses her homemade powder to make it, but I like using curry powder. Here is the recipe. 

What I used: Serves 4 as a side dish
2 cups ripe tomatoes diced
2 cups onions diced
½ tsp urad dhal (optional)
½ tsp split channa dhal (optional)
2 tsp curry powder
1 tsp cilantro seed powder
1 tsp brown sugar
Pinch of turmeric
1 stick of curry leaves (optional)
¼ tsp each; mustard and cumin
1tsp of ghee/oil
A pinch of hing/asafetida (optional)
Salt to taste

Get a large saucepan heated on medium. Add the ghee, as it shimmers, put in the urad and channa dhal. When it gets a little brown, add in the curry leaves, mustard and cumin. Cover until the splattering is reduced. Add in the onions and turn the heat on medium-high. When the onions are browned, add the tomatoes, and stir continuously as the water content reduces.

After about 5-7 minutes, turn down the heat to medium; add in the powders, salt and sugar. Stir to get rid of any lumps. Reduce the heat to a low simmer and let cook covered for another 5 minutes. The last will be adding the hing. Give it a stir. Serve hot with chapattis for breakfast or with rice for lunch. Enjoy!