Tomato Gojju With Onions And Fresh Methi Leaves.

Khatta Meetha Teekha Tomato Gojju / Chutney With Onions And Fresh Methi (Fenugreek) Leaves .... Yummy goes very well with roti / chapati .... Enjoy ...

Gojju is a konkani word for chutney sort of a dish but a cooked one. There are many types of tomato gojju that can be prepared, both sweet and spicy. This dish is again prepared a little bit gravy sort or thick sukka / dry sort too. The texture of the gojju depends upon the ingredients added in and also individual choice. Being Tomato season, I had plenty of tomatoes at home that were very ripe and had to be cooked soon. Most of the time I prepare jam and put it in the fridge which remains quite for some time. But today somehow I wanted to prepare something different. Tomato gojju with the addition of onions is often prepared by me. But addition of methi leaves, is something I am doing for the first time. I had about 2 cups of methi leaves also that had to be finished off. I was lazy and absolutely in no mood to prepare two different dishes. So just combined the two and prepared the gojju / chutney with the addition of onions. This dish is Khatta meetha and teekha and goes very well with chapati or roti. I am sure kids will love this as there is absolutely no bitterness in the dish and is quite sweet enough to be enjoyed even with poories. Go ahead and enjoy them with roti / chapati or poori or any other combo of your choice.

Wash clean and wipe about 500 gms of red ripe tomatoes. Chop them all into fine pieces. Keep them ready aside.

Pick only the leaves part from the bunch of methi / fenugreek leaves, wash and drain off the water properly. Now chop them finely and keep it ready. In all you should have about 2 cups of these chopped leaves. 

Peel of the skin of 3 large sized onions and chop them into cubes the same size as that of the cut tomato pieces. Keep them ready aside.

Now heat about 3 tblsp of oil in a thick bottomed kadai. When hot, lower the heat to minimum and add in 1 tblsp of urad dal and let it fry till the colour changes a little bit, now add in ¼ tsp of methi seeds, 1 tsp of jeera, 1 tsp of mustard seeds and fry a bit. When the mustard seeds start to splutter add in 12-15 curry leaves, 2 tsp of hing / asafoetida powder, 1 tsp of haldi / turmeric powder, 3 tblsp of sambar powder and fry well. If you find the masala getting burnt sprinkle some water. 

Add in the chopped onion and mix well with the masala and fry for about 3-4 minutes. Now add in the methi / fenugreek leaves and the tomato along with salt to taste and mix well. Add in about 150 gms of grated jaggery / gud and mix well. Cover with a tight lid and allow to cook on slow fire.

The tomatoes will leave water and the jaggery will melt too. Do not add in any water. Now raise the heat to medium and cook till the tomatoes turn mushy. Mash the tomatoes in the kadai with a potato masher to crush it a bit. Keep doing this till all tomatoes are mashed well. Let cook for a good 15-20 mins or till the desired consistency is obtained. If you want you can cook this into a thicker mass with absolutely less liquid, which will take some time and constant observation and mixing of the gojju. Just cook it till you get the desired consistency. Remove and let cool. Keep this aside for an hour or so. It thickens a lot on cooling too. 

The khatta meetha theeka tomato gojju is ready to be served. You can serve this both hot or cold or room temperature. I prefer this to be served with roti / chapati / poori at room temperature. You can put this in fridge as it remains good for a few days. Just remember to put it in a clean bottle of box and use clean spoon at serving time. You can pack this on kids tiffin too. Another variation that you can enjoy is, serving this tomato gojju topped on bread either tava fried on toasted. It really tastes yumz.