tomato gojju

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

GROW and GROW…

I’m

so

glad

I

get to do it

ALL

again

TODAY!

TOMATO GOJJU

Inspired by ‘Mysore Style Cooking’ by Sandhya.

preparation 30 minutes

serves 2 – 3

I have not made these fermented mung bean patties for quite some time. With this welcome wave of hot weather, they ferment quickly. I soak them at night, grind them in the morning, and ferment them all day, ready for dinner tonight. They are perfect with this tomato gojju, a simple carrot palya, and guacamole.

ingredients 

3 Tbsp ghee or peanut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp split urad dal

¼ tsp asafoetida powder

1 Tbsp ginger, finely chopped 

½ red capsicum, finely chopped

8-10 curry leaves

¼ tsp turmeric powder

500g tomatoes, finely chopped

1 heaped tsp fine rock salt

1 heaped tsp jaggery/brown sugar

1 heaped tsp rasam powder (moderately spiced)

½ – 1 tsp tamarind paste

2 Tbsp coconut grated

a handful of fresh coriander, finely chopped

to serve 

mung bean patties or dosa or rice

avocado

preparation 

1. Add mustard seeds in a medium skillet over medium-high heat; when they start to splutter and pop, add the channa and urad dal—fry until both dals turn golden brown.
2. Add the asafoetida powder and ginger and fry for a few seconds, stirring to distribute the spices evenly. Then, stir in the capsicum and curry leaves and fry for 1 minute.
3. Add the turmeric powder and tomatoes, mixing well. Cover and cook for 15 -20 minutes, stirring occasionally.
4. Add the salt, jaggery, rasam powder, tamarind paste, coconut, and fresh coriander. Allow to sit for 5 minutes. Taste, adding more sweet or sour, if needed.

Goodness shared from Stacey