Tomato gojju | Tomato gravy

Tomato gojju | Tomato gravy | Karnataka special tomato gojju

Ingrients:

For gojju masala :
Red chillies - 3-4
Urad dal - 1tsp
Coriander seeds - 2tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2tsp
Curry leaves 4-5

Ingrients for gojju:
Tomatoes - 5-6
Oil- 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 strand
Hing - pinch
Gojju masala powder - 2-3 tsp

Method :

Take a pan. Dry roast red chillies, Urad dal, coriander seeds, cumin seeds. Allow it to cool.

Take it in a mixi jar & make a fine powder.

In a pan, add oil. Then add Urad dal, cumin seeds, mustard seeds, Hing and curry leaves.

When Mustard seeds start to splutter, add chopped tomatoes. Cover the lid and let it cook for 4-5 mins or until it becomes mushy.

Add masala powder/gojju masala to the cooked tomatoes. Add little water and adjust the consistency. Add little salt. Let it again cook for another 3-4 mins.

Enjoy the tomato gojju with rice or any other dishes like dosa/idli/chapathi.  

Dum aloo | Baby potato curry

Ingredients :

Baby potatoes - 15-20
Red chillies 4-5
Cinnamon - 1 stick
Cloves - 2
Black pepper - 4-5
Cashew - 6-7
Tomatoes - 3-4
Coriander seeds - 1 tsp
Cumin seeds -1 tsp
Bay leaf - 1
Red chilli powder - 1 tsp
Turmeric - pinch
Salt - as per your taste
Curd - 1-2 tbsp


Method :

In a cooker, boil baby potatoes. Peel the skin.

In a pan add little butter/oil. Add the peeled potatoes. Saute them until they become golden brown. Keep it aside.

In the same pan, add red chillies, cinnamon, cloves, black pepper, cashew. Fry for 2-3 mins or until they become crisp. Keep it aside.

To the same pan, add chopped tomatoes. Saute them for 4-5 mins or until it becomes soft.

Add the fried ingredients and tomatoes in mixer jar. Grind in to smooth paste.

Take a kadai/pan. Add butter/ghee/oil. Add bay leaf. Then add ground paste to it.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, salt. Mix well. Cook for 3-4mins.
(Here I have used crushed coriander & Cumin powder. It is optional. You can also use store- bought powders).

Add whisked curd to it. Stir well. Add Kasuri methi. (This is optional. But Kasuri methi enhances the taste of curries)

Then add baby potatoes & mix well.

Serve this yummy Dum aloo with chapathi or roti.

Kokum curry/Sol Kadhi

Ingredients:

Kokum(Soaked in water)- 10-12
Coconut milk- 1 cup
Oil- 1-2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves 5-6
Green chillies 1-2
Asafoetida - 1/2 tsp
Red chillies - 1-2
Ginger(finely chopped) - 1/2 tsp
3,4 Garlic(finely chopped)
Jaggery - 1 tsp

Method:

Soak the kokum in 1 cup of water for 15-20 minutes. Then strain and squeeze it completely. Keep the kokum water aside.

Heat oil in a kadai. Add mustard seeds and cumin seeds. When they splutter add curry leaves, red chilly, asafoetida, finely chopped ginger, garlic, and green chillies. Saute them for few seconds on medium flame. 

Add the kokum water, coconut milk and little slat. Add 1 tsp of Jaggery(optional). Jaggery adds taste and balances the tanginess of kokum. 

Mix well and cook on medium flame for 3-4 minutes. 

When it comes to a boil, switch off the flame. Finally garnish with coriander leaves and serve. This curry goes well with rice. You can also keep this in fridge and serve cold after lunch, as it helps in digestion and keeps your body cool.

Methi leaves tambuli/Menthe soppu tambuli

Ingredients:

Methi leaves / Menthe soppu - 1 cup
Grated coconut - 1/2 cup
Green chilli - 1-2
Buttermilk - 3/4 cup
Salt to taste
Mustard Seeds - 1tsp
Oil

Method:

• Put oil in a vessel and heat it. Add methi leaves, green chilli. Fry them for few seconds. Switch off the flame. Let it cool.

• Grind the fried methi leaves, green chilli and grated coconut in to smooth paste by adding buttermilk, salt and little water.
• Take oil in a pan. Add mustard seeds, curry leaves. Add this in to tambuli. 
• Serve this healthy methi leaves/menthe soppu tambuli with rice.