Tomato Gojju (Curry) 2

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

This quick, simple, tasty entree is sure to rake up compliments that are disproportionate to the efforts!  Made with simple ingredients, it is a tongue-tingling dish that is comforting as well.  Goes well with rice, roti, chapati, dosa or akki rottis too.  

Ingredients:

• Cubed tomatoes - 4 cups
• Diced onions - 1.5 cups
• Grated coconut - 0.75 cup
• Red chilies - 8-10
• Roasted gram - 1 tbsp
• Jaggery (or) brown sugar - 0.75 tsp
• Tamarind paste - 0.5 tsp
• Coriander seeds - 1.5 tsp
• Cumin - 1 tsp
• Sesame seeds - 1 tsp
• Asafoetida - 2 pinches
• Mustard seeds - 1 tsp
• Curry leaves - 2 stalks
• Salt
• Coriander leaves - 1 fistful 

Method:

• Chop the tomatoes, onions and coriander leaves
• Dry roast red chilies and coriander seeds ('Saute' mode in IP)
• Grind together the roasted red chilies, coriander seeds, roasted gram, grated coconut, sesame seeds, cumin seeds, tamarind paste, jaggery and half the salt
• In the same vessel, heat a tbsp of oil ('Saute' mode in IP)
• When the oil is hot, season with asafoetida, mustard seeds and curry leaves
• Add the onions and saute for a few minutes
• Add the tomatoes and salt
• Cook till they become soft but not mushy
• Add the ground paste and bring to a gentle boil
• Mix well and garnish with chopped coriander leaves
• Serve hot with some rice, roti, chapati, dosa or rotti

Tips and Tricks:

• Be sure to not use much tamarind as tomatoes are already tart by nature
• Don't overcook the onions 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
• Be sure not to overcook the tomatoes as they keep the texture better that way
• Grinding ingredients is the difference between the two varietions of this gojju

Pictures: 

Final Outcome: