Tomato Gojju – A curry from Karnataka

Tomato Gojju from Karnataka is a delectable sour, spicy and sweet curry best had with steamed rice. Get the recipe for this special tomato gojju in the post below.

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)

1. Thokku – a South Indian tomato pickle
2. Ketchup
3. Roasted tomato soup
4. Roasted tomato pasta sauce
5. Bengali tamatar chutney
6. Italian tomato and bread soup – Pappa Pomodoro
7. Alla checca which is a raw no-cook tomato sauce
8. Tomato Vinaigrette
9. Tomato Gojju

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.

Also read: Tomato Omlette, a vegan and gluten free pancake served in the Udupi hotels of Mumbai

If you like tomato gojju, then do not forget to check out the recipe for Pineapple Gojju, an absolutely lip smacking curry from Karnataka, with the addictive combination of sweet, sour and spicy flavours.

Tomato Gojju - A curry from Karnataka

A spicy sour and sweet curry made using cherry tomatoes, a delicious accompaniment to plain rice. A perfect recipe for a lazy day!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 serving

Course: Side Dish

Cuisine: south indian

Ingredients Method Notes

Ingredients

  

• 3 cups Cherry tomatoes
• 1 tbsp Cooking oil
• 1/4 tsp Fenugreek seed
• 1/2 tsp Mustard seed seeds
• pinch Asafoetida
• 2 sprigs Curry leaves
• 3 - 4 dried red chillies
• 1 - 2 tbsps jaggery Crushed
• 1 tsp Salt
• 1.5 - 2 cups Water

Method

 

1. Halve the cherry tomatoes. You can leave some of them whole if you wish.
2. Heat the oil in a heavy bottomed pan or kadai.
3. Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.
4. After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.
5. Add 1.5 cups water, cover and bring to a simmer.
6. 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.
7. Remove into a serving bowl and serve hot with steamed rice.

Notes

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 veg recipes from Karnataka on Saffron Trail:

Recipe for Mysore Rasam - Karnataka Cuisine

Recipe for Saptige - Malnad / Malenadu Flat Beans Curry

In the quest to get you some authentic and yet somewhat lesser known recipes from Karnataka, this one is a flat beans curry. This recipe is from Malnad or Malenadu and a very simple stir fry curry using fresh beans. The main flavour here is that of garlic. Since avare / chikadi kai / flat beans / Indian broad beans (yes, they have tons of names) are in season and growing in plenty in my little kitchen garden, I am happy to put them to use in whatever way possible. 

Recipe for Pineapple Gojju - A sweet sour spicy pineapple curry from Karnataka

Pineapple Gojju is a delicious sweet, sour, spicy curry from Karnataka, made using pineapples, best had with steamed rice. Get the authentic recipe from Karnataka here!