With the frequently changing weather and increasing heat it is becoming difficult to consume spicy food and curries with lots of masala. We mostly crave for simple pej/ganji/congee with pickles or chutney or some gojju which are light on stomach and easy to digest. Also easy to prepare. So when I was thinking about a side dish for lunch remembered this humble tomato gojju which we had not prepared since long time. I recently learnt that tomato is called as ಗೂದೆ ಹಣ್ಣು in kannada but all my life I have been thinking it is called tomato in kannada. Let me know if you know any other name for tomato 🙂
This gojju is simple to prepare and method of preparation is given below.
Ingredients required :
- Tomato – 2
- Green chili -2
- Grated coconut – 3tsp
- Hing – a pinch
- Coconut oil – 1tsp
- Salt to taste
Method of preparation :
- Make vertical cuts on the tomato and add it to a vessels along with chilli. Better to take a wide vessel and add water till everything is immersed
- Cook them until tomatoes turn soft.
- Remove from the gas and then you can remove the skin of the tomato or if you like can keep as well.
- Now you can mash the tomato n chilli with hand or grind it in a mixie to a coarse mixture.
- Transfer it into a bowl, add freshly grated coconut, salt, hing and coconut oil
- Tomato gojju is ready to serve
Notes :
- Better take tomatoes of same size, they will cook at once
- You can add more chilli if you can tolerate spicy food or pairing it with some other dish