In an effort to post more frequently, I am dipping into my treasure of pictures to post on a simple dish from Karnataka – Tomato Onion Curry also called Tomato Onion Gojju. This recipe is quick, easy to make and great for days when you have no time to spend in the kitchen but equally delicious that is typically served with roti/chapatis.
You will need:
2 Large Tomatoes – Chop into small cubes
1 Medium Onion – Chop into small cubes
1 Green chilli – Chop lengthwise
1 1/2 tsp Sambar Powder
1/2 tsp Turmeric Powder
1 small piece jaggery
1 tbsp grated coconut for garnishing (optional)
Cilantro – Chopped for garnishing
Salt to taste
1 tbsp Oil
1/2 tsp Urad dal
Hing or Asafoetida
1. Chop the Onion, Tomatoes and Green chilli.
2. In a pan, heat the oil. Season with mustard seeds. Allow to splutter. Add the urad dal and hing. Allow the dal to turn golden brown and then add the curry leaves.Saute.
3. Add the chopped green chilli and onions. Saute for 2 to 3 minutes until onions turn golden brown. Then add the chopped tomatoes, turmeric powder and salt to taste.
4. Saute for a few minutes until the tomatoes are mushy. Then add the sambar powder and mix well. Saute for a minute or so.
5. Add about 1/2 cup of water and cover with a lid. Allow to cook for about 5 minutes on a medium flame. Don’t allow all water to evaporate. If it seems dry, add about 1/4 cup of water again. The curry should be a semi-gravy.
6. Add the jaggery and grated coconut and mix well. Allow to cook for a minute or so.
7. Garnish with chopped cilantro and serve hot with rotis.