Ingredients
1/4 kg tomatoes
Salt to taste
2 tbsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
To be dry roasted and ground into dry powder
2 tsp coriander seeds
2 tsp bengalgram dal
2 tsp blackgram dal
3 to 4 Red chillies
Bit of asafoetida
Cut the tomatoes into fine pieces or grind them coarsely in the mixer. Heat oil, add mustard, bengalgram dal and blackgram dal. When it splutters, add the tomatoes, salt and dry powder and mix well. Cook for five minutes till the tomatoes are done and it becomes a thick mixture.
You can serve this with dosas/idli/chapatis or mix with rice to get an instant tomato rice. The mixture can be stored under refrigeration for 2 to 3 days.
1/4 kg tomatoes
Salt to taste
2 tbsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
To be dry roasted and ground into dry powder
2 tsp coriander seeds
2 tsp bengalgram dal
2 tsp blackgram dal
3 to 4 Red chillies
Bit of asafoetida
Cut the tomatoes into fine pieces or grind them coarsely in the mixer. Heat oil, add mustard, bengalgram dal and blackgram dal. When it splutters, add the tomatoes, salt and dry powder and mix well. Cook for five minutes till the tomatoes are done and it becomes a thick mixture.
You can serve this with dosas/idli/chapatis or mix with rice to get an instant tomato rice. The mixture can be stored under refrigeration for 2 to 3 days.
how to make tomato goju, mixed rice recipe
Affiliate of 100% Microwave Cooking, Ideas money, Time Pass, Inspirations for life, Easy crafts, Earn a Crore
Tomato gojju looks just perfect....love the on my mom-in-law makes
ReplyDeleteI was looking for the recipe. It looks tasty , thanks 2 share..
ReplyDeletei used to make tomato gojju long back. havent made recently. ur recipe is much easier.
ReplyDeleteso delicious!just love these
ReplyDeleteThanks Bhags, Cham, Anjali and Dhivya
ReplyDelete