Tomata Gojju – A quick and easy tomato curd curry-salad (Gluten Free)

Sometimes, when guests arrive unexpectedly, or when suddenly, friends accompany family members home at mealtimes, and you find that all you have is just a few onions, tomatoes, chilies and some curd, tomata gojju saves the day! You can serve a simple, satisfying, tasty meal of steaming hot rice, tomata gojju, deep-fried curd chilies or papads and a bit of pickle in less than 30 minutes. It’s light on the stomach and easy to digest too. Often, when I get fed up with rich meals, during festive seasons, I resort to a simple rice plate topped with tomata gojju. I am sure you will love it too!

Tomata Gojju with freshly plucked cherry tomatoes.

Print Recipe

Tomata Gojju Yum

A simple Konkani tomato curd pouring curry to go with rice.

Cuisine

Indian, Konkani

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

5 minutes

Servings

servings

Ingredients

• 300 gm tomatoes
• 100 gm onion
• 2 gm hot green chili
• 10 gm dry Kashmiri chilies
• 10 ml cooking oil
• 2 gm mustard seeds
• 1 gm cumin seeds
• 2 sprigs curry leaves
• 250 ml curd
• 5 gm salt
• 1 plant coriander (cilantro) leaves (optional)

Cuisine Indian, Konkani Prep Time 15 minutes Cook Time 10 minutes Passive Time 5 minutes Servings servings Ingredients 300 gm tomatoes 100 gm onion 2 gm hot green chili 10 gm dry Kashmiri chilies 10 ml cooking oil 2 gm mustard seeds 1 gm cumin seeds 2 sprigs curry leaves 250 ml curd 5 gm salt 1 plant coriander (cilantro) leaves (optional)

Instructions

To prepare:

1. Chop the tomatoes to fine bits and set aside.
2. Chop the onion to fine bits and keep aside separately.
3. Cut both the chilies into slivers and set aside.

To cook:

1. Set a wok on high heat.
2. Pour in the oil and throw in the mustard seeds.
3. As soon as the mustard seeds are about to finish popping, lower the heat and tip in the cumin seeds. Stir just once and put in the chilies (both types).
4. Pull the curry leaves off their sprigs and throw them in.
5. Stir and chuck in the tomatoes. Add the salt and turn up the heat.
6. As soon as the tomatoes are hot, turn down the heat and cover with a lid.
7. Cook for 5 minutes, taking care to stir occasionally.
8. Switch off the heat and take off the lid. Let the tomatoes cool down for 5 minutes.
9. Tip in the chopped onion and pour in the curd.
10. Stir and serve warm over a pile of steaming hot rice. If you are a coriander lover, do garnish with coriander leaves. Enjoy!