Onion - tomato gojju: My granny used to make onion gojju as a side dish for pongal. I never had a liking for gojju in my childhood days but now I love making different varieties of gojju and relish them too. This is a very simple side dish, hardly takes 15 minutes to make if you have all the ingredients. I have already posted Onion gojju which makes use of rasam powder. This gojju recipe is a one pot dish and can be made in a saucepan/handi or in a 2l pressure cooker according to one's convenience and time. This gojju recipe makes use of gothsu podi.
What is required:
Veggies:
Onion - Bellary onion is used.
Tomato - Country variety or Bangalore tomatoes can be used
Spices and Spice powders: Green chillies, Gothsu podi, Crystal white salt, Turmeric powder, hing is used.
Seeds: Mustard and cumin are used.
Oils and fats: Sesame oil is used. Coconut oil or any other oil can be used.
Souring agent: Tamarind extract is used.
Herbs: Curry leaves are used.
Sweeteners: Jaggery powder is used. Sugar can also be used and is optional.
Method:
Saute chopped onion and tomato in sesame oil tempered with mustard, cumin and chillies and curry leaves.
Cook with tamarind extract, spice powders.
Add jaggery powder(optional).
Accompaniments:
Tastes best with upma, pongal, curd rice, idli, dosa and chapathi.
Storage:
Stays good in the refrigerator for 2 days.
Reheat:
Reheat using a stove-top or microwave oven.
You may also try:
Pre-preparation:
Soak tamarind in 3/4 tumbler of hot water for 30 minutes. Squeeze and extract the juice(only once)
Equipment required: Saucepan/handi.
Recipe:
 |
| Onion - tomato gojju |
Total time Taken: 25 minutes
No. of servings: 4
1 tumbler = 180 ml
A normal teaspoon is used. A measuring spoon is not used.
Ingredients with measurements:
Onion - 1(big)
Tomato - 1(large)
Tamarind - gooseberry sized
Jaggery powder - 1/4 tsp
Spice powders:
Turmeric powder - 1/2 tsp
Crystal salt - to taste
Gothsu podi - 1 tsp
Tempering:
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 /4 tsp
Green chilli - 1
Curry leaves -1 sprig.
Directions:
1. Heat oil in a pan.
2. Add the ingredients given under 'Tempering'.
3. Saute chopped onion followed by tomato and saute till tomato becomes mushy.
4. Add tamarind extract and spice powders.
5. Cook till the raw smell of the tamarind and spice powders disappears or for approx. 5 minutes.
6. Add jaggery powder and cook for a minute.
7. Adjust the consistency by adding hot water(if required).
Pressure cooker method(2l):
1. Heat oil in the cooker/pan.
2. Add 'tempering' ingredients and curry leaves.
3. Add chopped onion and tomato.
4. Add tamarind extract and spice powders.
5. Pressure cook for 2 whistles.
6. Allow the pressure to settle down and open the lid.
7. Add jaggery powder and thicken.
Note:
Increase the number of green chillies if more spiciness is required.
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