Tomato Gojju By padmavathiravi


Added to 8 cookbooks   This recipe has been viewed 23979 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

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Tomato Gojju By padmavathiravi recipe - How to make Tomato Gojju By padmavathiravi

Preparation Time: 10 mts   Cooking Time: 10 mts   Total Time:     5
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  1. Chop onions, tomatoes, coriander leaves and keep aside.
  2. Heat oil in a kadai and sprinkle mustard seeds n fry till it crackles.
  3. Add ural dhal and gram dhal n fry until golden brown.
  4. Add onions n fry until golden brown.
  5. 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.
  6. The mixture should become semi thick in consistency. garnish it with coriander leaves.
  7. 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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