This is a traditional Indian dish made with tomatoes. It is a popular side dish to be eaten with rice or chapati. The ingredients for this dish include tomato, tamarind paste, salt, red chili powder, cumin seeds, coriander seeds, and garlic.
Tomato gojju is a delicious side dish that is easy to make. All in one bite: spicy and tangy. The tomato adds sweetness and tanginess to this side dish, while the spice adds all the flavors that will blow your mind! 🙂 Gojju is a watery, medium-thick side dish consisting mostly of vegetables. Vegetables from all over the world are used to make gojjus. Gojjus are often prepared with cooked/uncooked vegetables that are smashed/ground and then seasoned for a delectable flavor.
When my grandmother and mother needed a fast dinner, they would cook this tomato gojju. This side dish comes together quickly with just a few ingredients. Perfect for a fast weeknight supper or lunch when you need something warm and comforting.
Everyone at home like gojju made from any vegetable. It’s one of our go-to dishes. Our stomachs are content with a bowl of hot, steaming rice and plenty of gojju. 🙂 Is it something you can do at home as well? Please give this dish a go and let me know how it turns out. 🙂 Here are two additional gojju recipes for a fast lunch: potato gojju with curds and tomato gojju.
2 tomatoes, medium size 3–4 green peppers 1 red chili, dried 2 teaspoons of vegetable oil 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf mustard seeds, 1/2 teaspoon urad dal, 1/2 teaspoon 2 tbsp coriander, freshly chopped Asafoetida, a pinch season with salt to taste
Time to prepare: 25 minutes
Method of Preparation:
1. Wash the tomatoes and green chilies and pressure cook them until done with a cup of water.
2. Remove the skins off the tomatoes. In a bowl, smash the cooked tomatoes and green chilies with your hands.
3. Boil the tomatoes thoroughly so there are no big pieces of tomato in the gojju. Even though you crush the tomatoes with your hands, if they aren’t cooked sufficiently, they will remain firm, uncooked, and in big pieces.
4. Season with salt to taste and all of the water used to boil the tomatoes. We need a thick consistency for the gojju, so don’t add too much water.
5. Stir in a pinch of asafoetida melted in a tablespoon of water and chopped fresh corrainder. If you’re using powdered asafoetida instead of melted asafoetida, mix it in with the spices.
6. Seasoning the gojju/mashed potato mixture: In a tadka pan, heat the oil and add the mustard seeds. When the mustard seeds begin to pop, add the urad dal and cook for a couple of seconds. When the urad dal begins to brown, add the curry leaves, dried red chili pieces, and asafoetida powder (if melted asafoetida was not added to the gojju previously) and cook for a few seconds. Take the seasoning off the stove and combine it with the gojju. Mix thoroughly.
7. Toss the tomoato gojju with a dish of hot rice or curd rice and serve.
- You may make gojju using fresh, hot tomatoes, or you can let them cool and crush them with your hands. It doesn’t matter whether the cooked tomatoes are warm or cold.
- Instead of frying the green chilies, smashed fresh green chiles may be used to the gojju. It also releases its spiciness in this manner, which is incorporated into the gojju.
- This gojju may also be made with cooked potatoes, giving it even another delicious potato-tomato side dish to serve with rice.
More Konkani cuisine side dishes may be found here.
Tags: vegetarian, spicy, lunch, sides, supper, konkani cuisine, fast recipe, konkani meal, side dish, tomato, gojju, bachelor recipe