No Onion No Garlic Tomato Gojju
No Onion No Garlic Tomato Gojju – A sweet and a tangy stew, a perfect pair for all the tiffin items be it idli, dosa, upma or ven pongal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Chop the tomatoes and set aside.
If using tamarind pods, soak a betel nut sized tamarind in 1 cup of water for at least 30 minutes and extract the juice.
Heat a kadai or clay pot and add oil.
When the oil is hot, add the mustard seeds, fenugreek seeds, toor dal, hing and curry leaves.
When the mustard seeds splutter, add the chopped tomatoes.
Add the salt, turmeric powder, sambar powder, rasam powder, and jaggery.
Cover and cook for three minutes or until the tomatoes become soft and mushy.
After three minutes, remove the lid and mash the tomatoes.
Add the tamarind paste and the water. Mix well. Now taste and adjust the salt and jaggery.
Allow it to simmer for 10 minutes and turn off the heat.
That’s it. Tomato gojju is ready. Serve hot with any tiffin items.
- I made this as a no onion no garlic tomatoes. But you can include shallots and garlic. Add them after tempering before adding tomatoes.
- Adjust the salt, jaggery and tamarind amount according to the sourness of the tomatoes and according to your taste preference.
- You can either use sambar powder or rasam powder or the combination of both. Adjust the measure according to your liking.
- If you need thin consistency, then add more water and for semi-thick consistency allow it to simmer for a longer timer.
- You can add some gingelly oil while the gojju is simmering.
Calories: 67kcal | Carbohydrates: 6g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 878mg | Potassium: 110mg | Fiber: 0g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 31.4mg | Calcium: 10mg | Iron: 0.3mg