Tomato Gojju (Curry) 1

# of servings:  4
Preparation Time:  10 mins	Cook Time:  10 mins

The ingredients for this unassuming entree may seem simple and common.  But when put together in this method, it makes a quick and comforting dish that can go well with rice, roti, chapati, dosa or akki rotti also! 

Ingredients:

• Cubed tomatoes - 4 cups
• Diced onions - 1.5 cups
• Garlic - 6-8 pods
• Grated coconut - 0.75 cup
• Asafoetida - 2 pinches
• Mustard seeds - 1 tsp
• Channa daal - 2 tsp
• Curry leaves - 2 stalks
• Sambar powder - 1.5 tsp
• Salt
• Jaggery (or) brown sugar - 0.75 tsp
• Coriander leaves - 1 fistful 

Method:

• Chop the tomatoes, onions, garlic and coriander leaves
• In a vessel heat a tbsp of oil ('Saute' mode in IP)
• When the oil is hot, season with asafoetida, mustard seeds, curry leaves and channa daal
• Roast till the daal turns brown
• Add the garlic and saute till they start turning brown
• Add the onions and saute for a few minutes
• Add the tomatoes and cook till they become soft
• When they are cooked, add the sambar powder, salt and jaggery
• Mix well and add the grated coconut
• Mix well and garnish with chopped coriander leaves
• Serve hot with some rice, roti, chapati, dosa or akki rotti

Tips and Tricks:

• Roasting the daals without overly browning them gives the perfect crunch without making them soggy
• Don't overcook the onions or garlic as they will cook further with the tomatoes
• Do not add any water to cook the tomatoes.  The moisture in them is more than enough

Pictures: 

Final Outcome: