Tomato Gojju, Karnataka Spicy Tomato Curry
by Tarla Dalal
A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too.
The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it.
It can be served with Idli, dosa, chapati, puris, pongal or rice.
Tomato Gojju, Karnataka Spicy Tomato Curry recipe - How to make Tomato Gojju, Karnataka Spicy Tomato Curry
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 cups tomato cubes
1 tbsp oil
1/4 tsp fenugreek (methi) seeds
1/2 tsp mustard (rai/sarson) seeds
1/4 tsp asafoetida (hing)
15 curry leaves (kadi patta)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp rasam powder
salt to taste
1 tbsp chopped jaggery (gur)
For Serving
steamed rice
- Method
- Heat the oil in a broad non-stick pan, add the fenugreek seeds, mustard seeds, asafoetida, curry leaves and red chillies and sauté on a medium flame for 30 seconds.
- Add the tomatoes, rasam powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the jaggery and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Serve hot with rice.
| Energy | 84 cal |
| Protein | 0.7 g |
| Carbohydrates | 8.6 g |
| Fiber | 1.4 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 325.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 21.6 mg |
| Folic Acid | 24 mcg |
| Calcium | 43.2 mg |
| Iron | 0.7 mg |
| Magnesium | 8.8 mg |
| Phosphorus | 18.4 mg |
| Sodium | 10.3 mg |
| Potassium | 116.8 mg |
| Zinc | 0 mg |
We Gujarati''s make a similar dish called sev tameta nu shaak which is sweet and tangy but, this dish with the hint of sambhar masala is unique, the flavors just burst in your tongue.