Tomato gojju/ Easy to make sweet & tangy tomato gojju recipe

It was about 8 years back, while I was working as a Software engineer I used to leave my 2 year old son in day care. There was a requirement of multiple boxes with varieties of food for whole day for which I should have planned a lot. Being a very picky eater, he used to like only few items and one among them was this gojju for rice. His aunty used to tell me to make this often and she also shared me her recipe as well. This gojju is super easy to make & it was a life saver for me many times then. It goes well with rice, chapathi / roti. One can make tomato rice by just mixing it with cooked rice too. It can be stored in refrigerator up to a week too.

Recently, during lock down I received lot of tomatoes from farmer friends which I finished this way by making gojju.

Generally chopped onions are used in this gojju whereas my son doesn’t like it much. So I make it without onions or garlics & sharing that ‘no onion - no garlic’ recipe here! It has no coconut as well.

Check here for the recipe of Tomato chutney (with coconut), Tomato dal rasam, Jeera pepper rasam, Tomato rice...

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 200 grams

Ingredients:

Ripe tomatoes – 10 nos

Salt - 1 tsp, adjust to taste

Jaggery (grated) – 2 tbsp

Red chilli powder – 1 tsp, adjust as required

Cumin powder – ½ tsp, you can use rasam powder instead this too

Asafoetida/ hing – ¼ tsp

Turmeric powder – 1 pinch

Oil – 3 tsp

Mustard – 1 tsp

Curry leaves – 1 sprig

Method:

• Wash tomatoes; chop finely with a sharp knife or with a vegetable chopper.
• Heat a thick bottomed wok; add oil, mustard seeds & asafoetida.
• On spluttering, add cleaned curry leaves.
• Add chopped tomatoes and turmeric powder. Cover with a lid and allow boiling. Please don’t add any water.
• When it boils, add salt, jaggery, red chilli powder and jeera/ cumin powder (or rasam powder if using it).
• Mix well and cook until tomatoes are done and extra water content is evaporated & it comes to gojju (thick gravy) consistency.

Notes:

• You can add chopped onions and fry a bit before adding tomatoes for enhanced flavour.
• Instead of cumin powder, rasam powder or gojju powder can be added.
• You can make it dry or of liquid consistency according to your needs.