tomato gojju

23rd July 2014

P1090032

Over the last few days, I have been working in the garden under slow-falling, drizzling rain, the gentlest of winds and splashes of the warmest of sunshine.  Soaking up the rain, sun, light and listening to the morning and evening chorus, sipping warm tea on the garden bench.  Enjoying seeing all those plants, seedlings and fruits

GROW and GROW…

P1080912

I ‘m

P1090080

so

P1080574

glad

P1090035

I

get to do it

ALL

again

TODAY!

tomato gojju

Inspired by ‘Mysore Style Cooking’ by Sandhya

I have not made these fermented mung bean patties for quite some time.  With this welcome wave of hot weather, they ferment quickly.  I soaked last night, ground this morning and fermented all day, ready for dinner tonight.  Perfect with this tomato gojju, a simple carrot palya and guacamole.

ingredients :

1 Tbsp ghee/oil

½ tsp black mustard seeds

1 tsp bengal gram dal (spilt)

1 tsp black gram dal (skinned and split)

1 Tbsp finely chopped ginger

½ tsp cumin seeds

¼ tsp asafoetida powder

½ red capsicum, finely chopped

2 stalks celery, finely chopped

8-10 curry leaves

¼ tsp red chilli flakes

¼ tsp coriander powder

¼ tsp turmeric powder

500g tomatoes, finely chopped

1 carrot, grated

salt to taste

1 tsp jaggery/brown sugar

¼ tsp tamarind paste

2 Tblsp coconut grated

a handful of fresh coriander, finely chopped

preparation :

Wash the bengal gram and black gram dal in water, then soak in fresh water for an hour.  Drain and set aside.

Heat oil or ghee in a heavy-bottomed pot over a low heat and add the black mustard seeds.  When they start to splutter, add the bengal gram and black gram dal.  Stir and fry until the dal turns golden brown, then add the ginger, cumin seeds and asafoetida.

Add the capsicum, celery and curry leaves, and fry for a few seconds.  Add the red chilli flakes, coriander powder, turmeric powder and tomatoes. Mix well and cover and cook for 15 -20 minutes, stirring occasionally.  Add the grated carrot, simmer for a few minutes and stir in the salt, jaggery, tamarind paste, coconut and fresh coriander and mix well again.

Serve with fermented mung bean cakes, dosa or rice.

P1090051

Goodness shared from Stacey

Print Friendly, PDF & Email

2 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie