Tomato Gojju

Some dishes are so simple to make, yet they taste great. One such according to me is this. It does not need too many ingedients and still is full of flavour and aroma. This recipe is from my granny's kitchen. My grandfather was an Ayurvedic pandit and most of the simple health problems were treated with change in diet. This gojju was prepared whenever anyone at home suffered from mouth ulcers. You may find some helpful information here. 

I make this gojju when I am bored of making the usual Saaru, Daalithoy or sambar. 

What's needed:

2 medium sized Tomato

1 small Potato 

1 green Chilli

a pinch of Asafoetida (Hing)

1 tsp grated jaggery

Salt to taste

For Seasoning

Oil

1/2 tsp Mustard seeds

5-6 Curry leaves

1 red Chilli torn 

finely chopped Corriander leaves to garnish

Procedure:

1) Pressure cook tomato,Potato and green chilli with suffecient water until done. When cooled mash it thoroughly. 

2) Add water to bring it to desired consistency. Keep the pot on gas. Add salt, jaggery and hing.

Give it a rolling boil.

3) Prepare seasoning by heating oil and adding mustard seeds in them. When they splutter add 

in the curry leaves and red chilli if using. Switch off and pour the seasoning into the gojju. Garnish with chopped corriander leaves. Serve hot with rice.