Sandhya's Tomato Gojju

This is the dish that most stands out for me from my meals at Sandhya's home in Mysore.  At that time although I had been 2 years in Goa I still didn't understand so much about the regional cuisines of India, but that said it is a subject that could last a lifetime.  I was so happy to find that this recipe was included in the book and that we were able to recreate it to a resemblance of Sandhya's.  Mysore Style Cooking is worth purchasing for this recipe alone.

Tomato Gojju

Tomato Gojju From Mysore Style Cooking by V. Sandhya (Reproduced with Permission)
(serves 4)

2 tbsp red bell peppers, chopped finely
8 - 10 curry leaves
1/4 tsp red chilli powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
500g (14oz) tomatoes, finely chopped
Salt to taste
2 tsp jaggery or 1 tsp sugar or honey
1 tbsp coconut, grated
1 tbsp coriander, finely chopped

Tempering

1 tsp oil
1/2 tsp black mustard seeds
1 tsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1 pinch asafetida

1. Wash the chana dal and urad dal in water, then cover with fresh water and leave to stand for 1 hour.  Drain and set aside.
2. To prepare the tempering, heat the oil in a heavy bottomed pot over low heat and add the black mustard seeds.  When they start to splutter, add the chana dal and urad dal.  Stir and fry until the dal turns golden brown, then add the cumin seeds and asafedtida.
3. Add the capsicum and curry leaves and fry for a few seconds, then add the red chilli powder, coriander powder, turmeric powder and tomatoes.  Add the salt and jaggery, sugar or honey, mix well and cook for 10 minutes stirring occasionally.  Then add the coconut and coriander and mix well again.  Serve with hot chapattis or with rice.