Tomato Gojju By padmavathiravi
by padmavathiravi
Added to 8 cookbooks
This recipe has been viewed 23718 times
1. u can keep it in an airtight container for 4 to 5 days.
2. if u don't have rasam powder at home, u can use the same red chilli powder.
3. asafoetida is optional
- Chop onions, tomatoes, coriander leaves and keep aside.
- Heat oil in a kadai and sprinkle mustard seeds n fry till it crackles.
- Add ural dhal and gram dhal n fry until golden brown.
- Add onions n fry until golden brown.
- Now add tomatoes, chilli powder, rasam powder, salt, sugar asafoetida to it while adding 1 small cup of water to it and allow to cook until done.
- The mixture should become semi thick in consistency. garnish it with coriander leaves.
- Serve it with dosa, chappati, poori, roti and rice.
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This recipe was contributed by padmavathiravi on 11 Apr 2002
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