Green Tomato With Green Jalanpeno Gojju.

Green Tomato (Harvo Tomato) And Green Jalanpeno (Large green chilly) Gojju ......

Green Tomatoes are available in plenty now, so are green jalapeno's ie. large green chilly. In my family my eldest sister uses a lot of these tomatoes, while I have have now started introducing it in plenty in my dishes. You can use them while grinding to give bust to the dishes too. You can add while preparing many a dishes which i will soon be adding here. Do incorporate the same and enjoy the health benefits of this vegetable.

Wash and drain 5-6 green raw tomatoes. Put them in a pressure pan with 1 cup of water and pressure cook to 4-5 whistles. Let the pressure drop on its own. 

Once you are able to open the lid, remove the tomatoes in a bowl and let cool completely. The skin will have broken up. Remove the skin gently and chop the cooked tomatoes into small pieces. Keep this aside.

Wash and wipe one large sized jalapeno or big sized spicy chilly available during winter season. (These are the onces that are used to make stuffed pickle and bajias). Chop off the stem portion and cut them into pieces and keep them ready. You can increase the chilly to 2 if you like the dish more spicy. But remember that these chillies are very spicy in nature, so check out before adding in to the dish. 

In a kadai heat 2 tsp of coconut oil, when hot lower the heat and add in 1 tsp of rai (sasam / mustard seeds) and 8-10 curry leaves. When the rai begins to splutter, add in 2 tsp of hing powder or 1 large tablsp of prepared hing water and add in the chilly pieces. Fry well. Cover and let cook till soft. 

Now add in the cooked pieces of tomatoes and one cup of water. Bring to a boil on high heat. Once the gojju starts boiling, lower the heat and mash all with the help of a potato masher to a gojju consistency. Add salt to taste, mix well, remove from heat and let cool completely before serving. 

Serve the gojju at room temperature with rice and other dishes as accompaniment.

** Note : You can also grind or crush to a paste the jalapeno instead of cutting it to pieces. Rest method remains same.