Love or hate
them, they are here to help you…providing vital vitamins, minerals and
nutrients that drive you deep towards good health. Green in colour since they
are unripe, not so sweet as ripe red tomatoes, they are more commonly eaten
cooked than consumed raw. Pick firm, smooth and shiny skinned tomatoes without
any scars or bruises and store them away from direct sunlight.
Dish Type: South Indian Side Dish (gravy)
Time required: 20 min
Serves: 5 persons
Ingredients
Raw tomato 250 gms
Green
chillies 4 nos.
Tamarind
paste 1 tsp
Jaggery 1 tsp (optional)
Turmeric pwd A pinch (optional)
Water ½ litre
Salt to
taste 1 tsp approx.
Rasam powder 1 tsp
Coriander
leaves 1 cup
For seasoning:
Oil 1 tsp
Mustard
seeds 1 tsp
Asafoetida A pinch
Directions
Wash
tomatoes, green chillies and coriander leaves in salt water. Drain the water by
transferring them to a colander. Chop tomatoes into small cubes. Slit green
chillies.
Heat oil in
a kadai. Sauté the chopped tomatoes along with slit green chillies. Add
tamarind paste, salt and jaggery. After
tomatoes are cooked, add water. Let it boil. Now add rasam powder. Mix well.
Continue boiling till it becomes thick. It is now ready for seasoning.
Heat oil in
a small skillet. Add mustard seeds. When they crackle switch off the flame.
Immediately put asafoetida and pour it on to the boiling gojju. Garnish with
thoroughly washed and finely chopped fresh coriander leaves. Raw Tomato Gojju
is now ready.
Tete – a – Tete:
Key to good health: It is best to
lock your lifestyle by following a diet that includes lot of variety than
concentrate on individual or limited types of food.
Recipe contributed by Smt. Shyla H
Rao, ready reckoner for culinary reference to many in our families
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