Tomato gojju

Tangy, spicy and hot are some of the adjectives to describe this quick-to-make gojju. If you are tired of the same old chutney for dosa and idly then try this gojju; It complements well with Dosa, Idly, paddu, and white rice. Recently I tried it with pongal, and loved the taste. A must try recipe for tomato lovers.

Ingredients:

2 cups of chopped tomatoes (you can chop it big; doesn't have to be fine chopped)
1/2 spoon of methi seeds
1/2 spoon of mustard seeds
1/2 or more spoon of red chilly powder
1/2 spoon of sugar
few pinches of hing powder
few chopped Curry leaves
few chopped coriander leaves
oil for tempering
salt to taste

Method:

In a non-stick pan add oil about 2 spoonful. When oil is mildly hot, add mustard and methi seeds. Roast methi seeds till they start giving nice aroma. Add hing powder, curry leaves and red chilly powder. Give it a good spin and add chopped tomatoes. Cover the pan with a lid for about a minute. Later add salt and sugar; try to mash tomatoes and add water about one cup. Cover the lid and stand it alone for a minute. Boil it till the tomatoes are dissolved and oil starts to ooze. Turn off the fire and garnish it with coriander leaves. Gojju is ready.

Helpful hints: This dish takes lot of chilly powder. So make it spicy as the tangy tomatoes try to balance the spice. Methi seeds gives a nice smell to this ... which I love. Adding little bit of sugar somehow makes this dish all perfect. You can make this gojju as thick or as liquidy as you want.