Tomato gojju

Tomato gojju is a tangy and spicy South Indian side dish or condiment made with tomatoes and a blend of spices. It is commonly served with rice, idli, dosa, or chapati. Here's a recipe for tomato gojju:

Ingredients:

1. 4 ripe tomatoes, finely chopped
2. 1 tablespoon oil
3. 1/2 teaspoon mustard seeds
4. 1/2 teaspoon cumin seeds
5. 1/4 teaspoon fenugreek seeds
6. 1/4 teaspoon asafoetida (hing)
7. 2-3 dried red chillies, broken into pieces
8. 1 cup of curry leaves
9. 1 tablespoon jaggery (or sugar), optional (adjust to taste)
10. Salt to taste
11. For the spice paste:2 teaspoons coriander seeds
12. 1 teaspoon cumin seeds
13. 1/2 teaspoon fenugreek seeds
14. 4-5 dried red chillies
15. 1/4 cup grated coconut
16. 1 tablespoon tamarind pulp
17. For garnish: Fresh coriander leaves, chopped

Instructions:

1. Dry roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies for the spice paste in a pan over low heat until fragrant. Be careful not to burn them.
2. Transfer the roasted spices to a blender or spice grinder. Add grated coconut and tamarind pulp. Grind everything into a smooth paste by adding a little water if needed. Set aside.
3. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
4. Add cumin seeds, fenugreek seeds, asafoetida, dried red chillies, and curry leaves. Saute for a few seconds until fragrant.
5. Add the chopped tomatoes and cook until they become soft and mushy, stirring occasionally.
6. Add the ground spice paste to the pan and mix well. Cook for a couple of minutes to allow the flavours to blend.
7. Add jaggery (or sugar) and salt to taste. Adjust the sweetness and seasoning according to your preference.
8. Simmer the gojju on low heat for about 5-7 minutes, or until it reaches a thick and saucy consistency.
9. Garnish with fresh coriander leaves.
10. Remove from heat and let it cool for a few minutes before serving.