Tomato Gojju

Instructions

1. 1

   Prepare the Gojju Powder

   • In a small pan over low heat, dry roast the chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chillies for 3-4 minutes until they become aromatic and lightly golden.
   • Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
   • Turn off the heat and let the mixture cool completely. Transfer to a grinder, add the asafoetida, and grind to a fine powder. Set aside.
2. 2

   Sauté and Cook Tomatoes

   • Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and sauté for 30 seconds until crisp.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the chopped tomatoes, turmeric powder, and salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
3. 3

   Combine and Simmer