Tomato Curry - Tomato Gojju

South Indian Recipe - Karnataka Recipe

Tomato curry / Tomato Gojju recipe with video and step by step written instructions. It 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 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

chopped onion and green chilies

Roasted gram, coconut, khuskhus

mustard, cumin, turmeric, hing, curry leaves, jaggery, salt

Ingredients for tomato gojju or tomato curry for 4 servings

Tomatoes - 3 cups chopped
Onions - 1 cup chopped finely
Oil - 2 tsp
Urad dal - 1 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
Jaggery - 1 tbsp
A little water
Chopped cilantro for garnishing - 2 Table spoons

Ingredients to grind -

Poppy seeds (khuskhus) - 1 tsp
Fresh grated coconut - 2 tbsp
Roasted gram / hurigadle / puthane - 2 tsps

Preparation before making tomato gojju:

Soak poppy seeds in a little water for 10-15 minutes and grind finely with the grated coconut and roasted gram into a fine paste. Keep aside. You may add a piece of green chili in this grinding mix if you wish.

Slit green chilies lengthwise. Chop tomatoes and onions.

Cooking tomato curry - tomato gojju

1. Heat oil in a deep pan / kadai. Add mustard and cumin seeds.

When the seeds stop spluttering, add urad dal, hing (asafotida), turmeric powder. Fry till urad dal turns light brown.

2. Add green chilies and fry till chili skins look blistered (with white spots).

3. Add chopped onions and ginger paste. Fry.

4. Fry till onion changes color. Saute for about 4-5 minutes or till onions become transparent.

5. Add chopped tomatoes. Mix well and cover and cook for 5 minutes.

6. Add jaggery and salt and the ground coconut/poppy seed paste. Add the chopped cilantro.

Add a little water if needed. Cover and cook for 5 minutes or till tomatoes are soft.

7. Mix well and switch off the flame.

Tomato gojju / Karnataka tomato curry is ready to serve with chapati, poori, dosa etc.

Ready tomato gojju - Karnataka Tomato curry

Serve hot or warm or at room temperature with any Indian bread. It is best served with Naan, Chapati, Poori 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 / sandwich. Do not add water while making and keep it thick.
It can be stored in the fridge for 2-3 days. Reheat before serving.
If serving with rice, add more water according to the consistency you want.
It is a good accompaniment to your chapatis or parathas in the lunch box, to office or to school.