Tomato Gojju Curry | Karnataka Recipe
South Indian Recipe |
Tomato Gojju curry recipe with video and step by step written instructions. It is a South Indian recipe from the state of Karnataka.
Tomato Gojju is easy to make recipe using only a few spices. It is also a quick recipe as tomatoes cook fast.
It will take you only 10-15 minutes to make this side dish including the chopping time.
I always have onions and tomatoes on hand as I use them a lot in my cooking. When no other vegetables are available, I make this tomato gojju.
You can serve it with any Indian bread or steamed rice.
You can serve this wonderful curry with chapati, paratha, poori or dosa.
The coconut and the poppy seeds paste adds to taste and thickness of the gojju but you can omit it if you wish.
You may use desiccated coconut instead of fresh coconut. Soak the desiccated coconut in warm water for about 10 minutes before grinding.
How to Make Tomato Gojju Curry?
Main ingredients for tomato gojju curry
Ingredients for tomato gojju or tomato curry for 4 servings
- Tomatoes – 3 cups chopped
- Onions – 1 cup chopped finely
- Oil – 2 tsp
- Urad dal – 1 tsp
- Mustard seeds (rai) – 1/4 tsp
- Cumin seeds (jeera) – 1/4 tsp
- Asafoetida (hing) – a pinch
- Green chilies – 2 or more according to taste
- Ginger paste – 1/4 teaspoon
- Salt – 1 tsp or to taste
- Jaggery – 1 tbsp
- A little water
- Chopped cilantro for garnishing – 2 Table spoons
Ingredients to grind –
- Poppy seeds (khuskhus) – 1 tsp
- Fresh grated coconut – 2 tbsp
- Roasted gram / hurigadle / puthane – 2 tsps
Preparation before making tomato gojju:
Soak poppy seeds in a little water for 10-15 minutes and grind finely with the grated coconut and roasted gram into a fine paste. Keep aside. You may add a piece of green chili in this grinding mix if you wish.
Cooking Tomato Gojju Curry
1. Heat oil in a deep pan / kadai. Add mustard and cumin seeds.
When the seeds stop spluttering, add urad dal, hing (asafotida), turmeric powder. Fry till urad dal turns light brown.
2. Add green chilies and fry till chili skins look blistered (with white spots).
3. Add chopped onions and ginger paste. Fry.
4. Fry till onion changes color. Saute for about 4-5 minutes or till onions become transparent.
5. Add chopped tomatoes. Mix well and cover and cook for 5 minutes.
6. Add jaggery and salt and the ground coconut/poppy seed paste. Add the chopped cilantro.
Add a little water if needed. Cover and cook for 5 minutes or till tomatoes are soft.
7. Mix well and switch off the flame.
Tomato gojju / Karnataka tomato curry is ready to serve with chapati, poori, dosa etc.
Serve hot or warm or at room temperature with any Indian bread. It is best served with Naan, Chapati, Poori or Dosa.
Tips for serving and variations
- You may use rasam powder or sambar powder instead of green chilies. Both taste good. The taste will vary accordingly.
- You can serve tomato gojju as a topping for pizza / sandwich. Do not add water while making and keep it thick.
- It can be stored in the fridge for 2-3 days. Reheat before serving.
- If serving with rice, add more water according to the consistency you want.
- It is a good accompaniment to your chapatis or parathas in the lunch box, to office or to school.
Tomato Gojju Curry | Karnataka Recipe
Ingredients
How to Make Tomato Gojju Curry?
Ingredients for tomato gojju or tomato curry for 4 servings
- Tomatoes – 3 cups chopped
- Onions – 1 cup chopped finely
- Oil – 2 tsp
- Urad dal – 1 tsp
- Mustard seeds rai – 1/4 tsp
- Cumin seeds jeera – 1/4 tsp
- Asafoetida hing – a pinch
- Green chilies – 2 or more according to taste
- Ginger paste – 1/4 teaspoon
- Salt – 1 tsp or to taste
- Jaggery – 1 tbsp
- A little water
- Chopped cilantro for garnishing – 2 Table spoons
Ingredients to grind –
- Poppy seeds khuskhus – 1 tsp
- Fresh grated coconut – 2 tbsp
- Roasted gram / hurigadle / puthane – 2 tsps
Preparation before making tomato gojju:
- Soak poppy seeds in a little water for 10-15 minutes.
- Grind finely with the grated coconut and roasted gram into a fine paste. Keep aside.
- You may add a piece of green chili in this grinding mix if you wish.
Instructions
Cooking Tomato Gojju Curry
- Heat oil in a deep pan / kadai. Add mustard and cumin seeds.
- When the seeds stop spluttering, add urad dal, hing (asafotida), turmeric powder. Fry till urad dal turns light brown.
- Add green chilies and fry till chili skins look blistered (with white spots).
- Add chopped onions and ginger paste. Fry.
- Fry till onion changes color. Saute for about 4-5 minutes or till onions become transparent.
- Add chopped tomatoes. Mix well and cover and cook for 5 minutes.
- Add jaggery and salt and the ground coconut/poppy seed paste. Add the chopped cilantro.
- Add a little water if needed. Cover and cook for 5 minutes or till tomatoes are soft.
- Mix well and switch off the flame.
- Tomato gojju / Karnataka tomato curry is ready to serve with chapati, poori, dosa etc.
- Serve hot or warm or at room temperature with any Indian bread. It is best served with Naan, Chapati, Poori or Dosa.
Notes
- You may use rasam powder or sambar powder instead of green chilies. Both taste good. The taste will vary accordingly.
- You can serve tomato gojju as a topping for pizza / sandwich. Do not add water while making and keep it thick.
- It can be stored in the fridge for 2-3 days. Reheat before serving.
- If serving with rice, add more water according to the consistency you want.
- It is a good accompaniment to your chapatis or parathas in the lunch box, to office or to school.
