This year we had a lot of fresh tomatoes from our garden and we really made good use of it by using them in soups, different curries, rasam and salads. The below recipe is a very quick and easy recipe. All you need is some tomatoes, onions and potatoes which makes a simple and refreshing side dish. You can skip potatoes all together if you don't want it, but adding it gives a nice body and texture since it acts like a thickening agent. Tomatoes alone can be very thin and soupy. My mom made this very frequently when we were kids and we enjoyed it so much. I all together forgot about it until now when she made it few days back using the garden fresh tomatoes - it brought back fond memories. This was a new dish for my dear hubby and he too enjoyed it as its refreshing and tastes delicious!
Below is my mom's recipe for tomato gojju.
10 medium size ripe tomatoes
1 medium size potato, boiled and mashed.
1 medium onion, finely chopped(red onion is preferred)
4 to 5 green chillies, cut into rings
salt to taste
1 tbsp coriander leaves, chopped for garnishing
3 tsp oil
1/2 tsp mustard seeds
3 to 4 curry leaves, fresh
1. In a sauce pan boil water and add the tomatoes. Cook them till tender for about 10 minutes or so. Turn off the heat and let it cool.
2. Take a wide bowl, and when the tomatoes are cooled down, peel the skin and remove the seeds and mash them up really well. To this add the boiled and mashed potatoes and mix everything well.
3. To this, add chopped onions, green chillies and corinader leaves, salt and mix everything until combined.
4. In a small pan, heat oil. When the oil is hot, add mustard seeds. When it starts to crackle, add curry leaves and fry for a minute. Turn off the heat. Add this on the Tomato-potato mixture and mix again.
5. Serve with rice or rotis.
P.S: It is usually served in room temperature. We usually make it fresh and consume it as we hardly have any leftovers from it. However, if you make a big batch, then you can refrigerate and serve it. You can serve it either by heating it for a little bit or place it outside much ahead of time before serving so that, it comes back to room temperature and not freezingly cold.