Potato and Tomato Gojju ... 1.

Potato-Tomato-Gojju.. 1.

Pressure cook one big sized potato to 4 whistles. Remove the skin, cut into chunks & keep ready.

Microwave 2 big tomatoes with ¼ cup water for 5-6 minutes (covered). Remove, be careful, leave to cool a bit. Remove the tomato skin mash a bit. 

Now add both potato & tomato in big bowl, add salt as per taste & mash with a potato masher together till you get the required consistency.

For tempering : Heat 1 tblsp of coconut oil (optional – you can use any oil), add 1 tsp rai (sasam) & when they splutter add 8-10 curry leaves, ½ tsp of hing powder, add 2 chopped green chillies, mix well, remove from fire & pour over the gojju. Mix together & Serve immediately as you cannot keep this at room temperature for long time. 

Note : Sometimes the tomatoes are not sour enough, you can add an extra tomato or a pinch of tamarind paste. I do not add tamarind as this tastes good with the tomato tinge.