Tomato Curry - Tomato Gojju

South Indian Recipe - Karnataka Recipe

This Tomato curry, known as Tomato Gojju is a South Indian recipe from the state of Karnataka.

Tomato Gojju is easy to make recipe using only a few spices. It is also a quick recipe as tomatoes cook fast.

It will take you only 10-15 minutes to make this side dish including the chopping time.

Tomato curry - Tomato gojjuTomato curry - Tomato gojju

I always have onions and tomatoes on hand as I use them a lot in my cooking. When no other vegetables are available, I make this tomato gojju.

You can serve it with any Indian bread or steamed rice.

You can serve this wonderful curry with chapati, paratha, poori or dosa.

The coconut and the poppy seeds paste adds to taste and thickness of the gojju but you can omit it if you wish.

You may use desiccated coconut instead of fresh coconut. Soak the desiccated coconut in warm water for about 10 minutes before grinding.

How to Make Tomato Curry - Tomato Gojju?

Main ingredients for tomato gojju - tomato curry

Red ripe tomatoes
Onions - Pyaj - Kanda

Ingredients for tomato gojju or tomato curry  for 4 servings

  • Tomatoes - 3 cups chopped
  • Onions - 1 cup chopped finely
  • Oil - 2 tsp
  • Mustard seeds  (rai) - 1/4 tsp
  • Cumin seeds (jeera) - 1/4 tsp
  • Asafoetida (hing) - a pinch
  • Green chilies - 2 or more according to taste
  • Ginger paste - 1/4 teaspoon
  • Salt - 1 tsp or to taste
  • A little water

Optional ingredients

  • Poppy seeds (khuskhus) - 1 tsp
  • Fresh grated coconut - 2 tbsp
  • Chopped cilantro for garnishing - 2 Table spoons

Preparation before making tomato gojju:

  1. Soak poppy seeds in a little water for 10-15 minutes and grind finely with the grated coconut.
  2. Slit green chilies lengthwise.

Cooking tomato curry - tomato gojju

  1. Heat oil in a deep pan / kadai.
  2. Add mustard and cumin seeds. When they stop spluttering add onions.
  3. Saute for about 4-5 minutes or till onions become transparent.
  4. Add chopped tomatoes. Mix well.
  5. Cover and cook for 10 minutes. Stir occasionally.
  6. Add jaggery and salt and the ground coconut/poppy seed paste.
  7. Add a little water if needed. Cover and cook for 5 minutes or till tomatoes are soft.
  8. Add the chopped cilantro. Mix well and switch off the flame.

Serve hot or warm or at room temperature with any Indian bread. It is best served with Naan, ChapatiPoori or Dosa.

Tips for serving and variations

  • You may use rasam powder or sambar powder instead of green chilies. Both taste good. The taste will vary accordingly.
  • You can serve tomato gojju as a topping for pizza.
  • It can be stored in the fridge for 2-3 days. Reheat before serving.
  • It is a good accompaniment to your chapattis or parathas in the lunchbox, to office or to school.

Related Pages to visit:

Stuffed Eggplant Curry - Stuffed Brinjals

Eggplant Curry - Eggplants with vegetables

Potato Curry (Aloo Bhaji)

Onion Curry

Chickpea Curry

Palak Paneer - Spinach-Cottage Cheese Curry

Recipes with Coconut Milk - Potato curry with Coconut milk

Go to onion recipes

Go to more tomato recipes

Go to Curry recipes page From Tomato Curry

Go to Vegetarian Recipes Site HomePage from tomato curry

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