Tomato Gojju - A curry from Karnataka
Today, I bring to you the recipe for Tomato Gojju from Karnataka. Gojju is a sour, spicy and sweet curry best had with steamed rice.
A few weeks ago, I had a big harvest of cherry tomatoes. Somehow, I cannot eat cherry tomatoes raw. Something about the seeds or skins makes me develop a mild allergic reaction, with an itchy throat etc. So I was looking for ways to put them to use, other than eating them in salads or sundried tomatoes. As usual, Twitter threw up a variety of suggestions.
Here are the few things you can make with Cherry Tomatoes, with inputs from the food republic on Twitter(read all the replies to this tweet to see all the suggestions)
- Thokku - a South Indian tomato pickle
- Roasted tomato soup
- Roasted tomato pasta sauce
- Bengali tamatar chutney
- Italian tomato and bread soup - Pappa Pomodoro
- Alla checca which is a raw no-cook tomato sauce
- Tomato Vinaigrette
I settled on this gojju as it goes perfectly for a simple lunch. There's no grinding of any masalas required, and no need to cook Dal too! Just right for lazy day cooking.
- Halve the cherry tomatoes. You can leave some of them whole if you wish.
- Heat the oil in a heavy bottomed pan or kadai.
- Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.
- After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.
- Add 1.5 cups water, cover and bring to a simmer.
- Cook until the tomatoes are softened. Check for seasoning and adjust if required. The end taste must be a balance of spicy, salty and sweet.
- Remove into a serving bowl and serve hot with steamed rice.
Serve it with steamed rice, or broken wheat along with a dry vegetable dish.
If you don't have cherry tomatoes, use regular tomatoes, quartered.
Check the other vegetarian recipes from Karnataka on Saffron Trail: