Tomato-Onion gojju has always been a safe bet for chapatis, rottis and even as side dish for yogurt rice. I personally feel jaggery brings the magic into making it more "chat-phat" :-)
Ingredients :
Tomato - 2 big or 3 med (Chopped)
Onion - Equal to tomato (Chopped)
Red chilly powder
Tamarind pulp - 1/4 spn (optional but suggested)
Jaggery - Small piece or 1.5 spn if grated
Mustard to season
Uradh or Channa dal to season
Green chillies - 2
Curry leaves - optional
Coriander (Cilantro) to garnish
Method :
- Heat oil in a pan on medium - add mustard, dal & green chillies - to this add chopped onions and keep stirring till it is about to turn golden brown.
- Immediately add chopped tomatoes and keep stirring once in two minutes till the tomatoes are soft and mushy (do not add water)
- Now add jaggery, red chilly powder, tamarind - mix well and let it boil on med-low for 2-3 mints after jaggery has melted. You can now add little water ONLY if you want to thin the consistency of gojju.
- Add salt and garnish with coriander.
Serves : 4
Tips : -Take it easy while adding green chillies/red chilly powder. You can add little of both or just one of them.
-Also you can cut on tamarind if need be since we already have tomato.
-Jaggery can be substitued with little sugar.
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