Tomato Gojju
A delightful Karnataka-style curry featuring a perfect balance of tangy, sweet, and spicy notes. Made with ripe tomatoes and a freshly ground spice blend, it's a fantastic accompaniment to rice, dosa, or chapati.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Gojju Powder
- b.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.
- c.Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
- d.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
Step 2
- a.Sauté and Cook Tomatoes
- b.Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
- c.Add the curry leaves and sauté for 30 seconds until crisp.
- d.Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- e.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
Step 3
- a.Combine and Simmer
- b.To the cooked tomatoes, add the tamarind paste, jaggery, and the prepared gojju powder. Stir to combine everything well.
- c.Pour in 1.5 cups of water, mix thoroughly to ensure there are no lumps, and bring the mixture to a boil.
- 4
Step 4
- a.Thicken and Finish
- b.Reduce the heat to low, cover the pan, and let the gojju simmer for 10-12 minutes.
- c.The gravy will thicken, and you will notice oil separating at the edges, which indicates it's cooked well.
- d.Taste and adjust seasoning if needed; you may add more salt or jaggery to balance the flavors.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the gojju rest for 5-10 minutes before serving to allow the flavors to meld.
- d.Serve hot with steamed rice, dosa, idli, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red, and juicy tomatoes for the best flavor and color.
- 2The key to a good gojju is the balance of sweet, sour, and spicy flavors. Adjust jaggery, tamarind, and chillies to your preference.
- 3Roast the spices on low heat to prevent them from burning, especially the fenugreek seeds which can turn bitter.
- 4The gojju thickens as it cools. If it becomes too thick, you can adjust the consistency with a little warm water before serving.
- 5For a richer flavor, use gingelly (sesame) oil as it is traditional for this recipe.
- 6You can prepare the gojju powder in a larger batch and store it in an airtight container for up to a month.
Adapt it for your goals.
With Vegetables
Add diced vegetables like brinjal (eggplant), capsicum (bell pepper), or okra along with the onions. Sauté until they are partially cooked before adding the tomatoes.
With GarlicWith Garlic
For an extra layer of flavor, add 3-4 cloves of minced garlic along with the onions and sauté until fragrant.
Fresh Coconut VersionFresh Coconut Version
Instead of dry coconut, you can use 3-4 tablespoons of fresh grated coconut. Add it to the grinder with the roasted spices to make a paste instead of a dry powder.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Aids Digestion
The blend of spices like asafoetida, coriander, and fenugreek seeds is known in traditional medicine to stimulate digestive enzymes, improve gut health, and prevent bloating.
Anti-inflammatory Properties
Turmeric, a key ingredient, contains curcumin, a compound with potent anti-inflammatory effects that can help manage inflammation in the body.
Frequently asked questions
One serving of Tomato Gojju (approximately 1 cup or 240g) contains around 180-220 calories. The exact count depends on the amount of oil and jaggery used.