Sunday, April 17, 2016

Khatta Meetha Teekha Tomato Gojju.

Khatta Meetha Teekha Tomato Gojju / Chutney ....... A dish that can be served as a side dish with Pulav, Ghee Rice, Biryani, Dal-Chawal, khichidi, Dosa, Poori, Roti or any other dish of your choice ......

One cannot expect to have a ravishing and wonderfully laid platter everyday. But sometimes simple dishes also give you that great satisfaction and delightful feeling of fullness that can never be quoted by words. This Khatta Meetha Teekha Tomato Gojju or Chutney is one such dish that is really very simple to make but very tasty indeed on taste buds. An eye catching dish too with a wonderful rich colour. Serve this as side dish with pulav, ghee rice, biryani, dal chawal, khichidi, dosa, poori or roti. It is an wonderful accompaniment with these dishes and will make you crave for more. 

Ingredients :
Tomatoes : 3-4 large ones.
Jaggery : 100 gms (grated).
Sambar Powder : 2 tablsp
Salt to taste

Tempering :
Ghee / Oil : 2 tsp + 1 tsp.
Urad dal : 1 tsp
Jeera : 1 tsp
Mustard Seeds : 1 tsp
Methi Seeds : ¼ tsp
Curry Leaves – 8 to 10 
Asafoetida Powder : 1 tsp
Prepared Hing Water : 1 tblsp.

Wash and put the tomatoes in pressure cooker pan. Do not cut or skin the tomatoes, leave them whole. Add 1 cup of water and pressure cook to 3-4 whistles. Let the pressure drop on its own. Remove the lid and let the tomatoes cool completely. When cool, remove the outer skin of the tomatoes and mash them well with a potato masher. Do not put this in mixer else the seeds also will get blended. The tomato should be mashed to a good puree consistency.

In a thick bottomed kadai heat 2 tsp of ghee / oil, when hot, lower the heat and add in the sambar powder (2 tablespoon), fry for a minute and then add in the mashed tomatoes and mix well. Add salt to taste and the grated jaggery. Add ½ to 1 cup of water if necessary only. Add in the prepared hing water if adding hing water now. If you do not have the gum type hing to prepare hing water, leave it out and add hing powder to the seasoning. The gojju should not become thin in texture. Bring all to a boil, lower heat and simmer till the gojju thickens a bit and the jaggery has melted completely. 

For Tempering : Heat the remaining 1 tsp of ghee / oil in a small kadai, when hot lower heat and add in the urad dal, when the colour changes slightly add in the methi seeds, jeera and mustard seeds, when they start spluttering, add curry leaves and fry a bit, finally add the hing powder if adding powder or else leave it and pour the seasoning over the gojju. Remove from fire, cover and keep aside for some time for the flavours to seep in. 

Serve tomato gojju with pulav, ghee rice, biryani, dal chawal, khichidi, dosa, poori or roti. You can serve this dish both hot or cold. Personally I prefer this at room temperature. Taste great either way. 

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