Preparation time: 10-15 mins
Sesame seeds (nuvvulu/til) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Coriander seeds (dhaniyalu/dhania seeds) ½ tsp
Fenugreek seeds (menthulu/methi seeds) ½ tsp
Grated dry copra 1 tsp
Refined cooking oil 1 tbsp
Mustard seeds (aavalu/rai) 1 tsp
Red chilli 1
Curry leaves 4-5
Jaggery (bellam/jaggery) 1½ tbsp
Red chilli powder (karam/lal mirch) 1 tsp
Pinch of asafoetida (inguva/hing)
Salt to taste
Wash and chop the tomatoes.
Dry roast in a few drops of oil, a tsp each of sesame seeds, cumin seeds, ½ tsp each of coriander seeds and fenugreek seeds. Add the grated dry coconut and blend to a fine powder.
Heat oil in a pan and add mustard seeds. As they pop, add the cumin seeds, red chilli, curry leaves and a pinch of asafoetida.
To the seasoning, add the tomatoes and sauté, cover and cook until soft . This should take around 5-8 mins on simmer.
Add the above ground powder, salt to taste, jaggery and around a tsp of red chilli. Add water as required and leave the gojju to thicken, takes around 2-3 mins. (Generally when covered and cooked, the tomatoes turn saucy and water is not required, but add water if necessary.)
Sesame - Tomato gojju is done. Serve with plain rice or flavored rice or any Indian bread. For the tomato lover, it is indeed a delicacy, so Pavan says.