Monday, April 11, 2011

Mangalore Cuisine------Tomato Chatney/Gojju

This is my own recipe ,which when  i was pregnant and felt like eating some chapati spicy chutney and i made this recipe.That my co-sister also visited and she was pregnant we both were very happy eating one.So last week i was recollecting my own recipe and tried once again,here thought of sharing it  .It goes well with rice,dosas,parathas and even with chapati.
  • 1-2 Tomatoes
  • 2-4 green chilies
  • 1 red chilies
  • 1 tsp jeera(cumin seeds)
  • 1/4 tsp coriander seeds(optional)
  • salt
  • 1"jaggary
  • 1/2 tsp turmeric powder
  • 1" ginger
  • 1-2 garlic clove(optional)
  • 1/2 cup coriander leaves chopped
  • 2-3 tsp peanut(groundnuts)
  • 1 tsp oil
  • Seasoning:
  • 1 tsp oil 
  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • pinch of hing(asafoetida)
  • 1 red chili broken into pieces
  • curry leaves
Wash and cut tomatoes into medium pieces.
Wash and cut green chilies,ginger and garlic into big pieces.Similarly wash and chop coriander leaves.
Take pan add oil,cumin seeds,peanuts,coriander seeds and when it is slightly roasted add green chili,ginger,garlic,red chili and stir fry for 2 minutes till all raw smell goes and garlic becomes light brown.
Now add tomatoes,coriander leaves ,turmeric powder,salt and jaggary.stir fry for 2 more minutes till tomatoes are cooked well.
You can cook the tomatoes by covering the lid also.once the tomatoes are cooked switch off the flame and let it cool off .
After the tomato mix is cooled off grind it in blender into smooth/coarse paste according to your taste.
Remove and season this chutney with all the ingredients.
For seasoning take a pan add oil,when the oil is hot add mustard seeds.when it start spluttering add urad dal,red chilies,hing and when urad dal is slight brown add Curry leaves leave it for few seconds and add this hot seasoning on to the chutney.
Serve this chutney with hot plain Rice/Dosas/Idli's/and type of chapatti's too.

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