Tomato Gojju Recipe | HungryForever

Tomato Gojju is one of the easiest side dish (South Indian Style Tomato Curry Recipe) that can be made, especially when you are pressed for time. 

INGREDIENTS

• 3 cups cherry tomatoes
• 1 tbsp cooking oil
• Fenugreek seed
• 1/4 tsp Mustard seed seeds
• 1/2 tsp Asafoetida - a pinch
• 2 sprigs Curry Leaves
• 3-4 dried red chillies
• 1-2 tbsps crushed jaggery
• 1 tsp Salt
• 1 tbsp Rasam powder
• 2 cups Water

INSTRUCTIONS

1. Halve the cherry tomatoes. You can leave some of them whole if you wish.
2. Heat the oil in a heavy bottomed pan or kadai.
3. Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.
4. After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.
5. Add 1.5 cups water, cover and bring to a simmer.
6. Cook until the tomatoes are softened. Check for seasoning and adjust if required. The end taste must be a balance of spicy, salty and sweet.
7. Remove into a serving bowl and serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/tomato-gojju-recipe/

Pineapple Gojju Recipe | HungryForever

Pineapple Gojju Recipe is a sweet and spicy, tangy curry made using pineapples, typical to Kranataka. It is a festive dish and served during weddings and other celebrations when a traditional meal is served on a banana lead. It is rich in flavour, thanks to the pineapple and freshly ground spices that are used. It is best served with hot Steamed Rice, but can also be served with Chapatis. 

INGREDIENTS

• 1 1/2 cup Pineapples chopped
• 1/4 cup fresh or dry coconut
• 2 tablespoons urad dal
• 1 tablespoons tamarind paste
• 4 to 5 dry red chillies (for the bright red colour use Byadgi variety)
• 2 tablespoons jaggery
• salt to taste
• 1 teaspoon Mustard seeds
• 10 to 12 curry leaves
• 2 tablespoons Oil

INSTRUCTIONS

1. To begin making the Pineapple Gojju Recipe first place a pan on the heat. On a medium heat dry roast urad dal and set aside.
2. Then dry roast the coconut till it turn slightly brown and toasted. Make sure not to burn it. Remove it and set it aside.
3. Roast the red chillies with just a drop of oil, in the same pan.
4. When the above roasted ingredients have cooled, put them in a mixer jar and grind into a paste along with tamarind paste, using water as much as it is required.
5. Then, place a deep pan on the heat and add some oil to it. When it is warm, add mustard seeds and let it crackle. Add curry leaves and when they crisp up add in the pineapple chunks.
6. Saute them by tossing on a medium heat until they soften and the edges start browning. At this point add the ground paste followed by 2 cups of water and allow the curry to simmer.
7. Add salt and jaggery, mix well and bring it to a boil. Simmer for 10 mins more on a low heat, till the gravy turns thick.
8. Serve it hot with steaming hot Steamed Rice and ghee or with Chapatis. You can also store the gojju in an airtight container in th refrigerator for a few days.

Recipe Link : https://www.hungryforever.com/recipe/pineapple-gojju-recipe/