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Wednesday, October 17, 2012

Tomato PachDi / Tomato Gojju - ಟೊಮೇಟೊ ಪಚಡಿ / ಟೊಮೇಟೊ ಗೊಜ್ಜು ..



Ing :

Ripe Tomatoes : 1/4 lb
Green Chilli : 1
Sliced Onion : 1/2 Cup
Garlic Pods : 3
Cloves : 2
Cardamom : 1
Cinnamon : 1 inch piece
Red chilli powder : 2 Tspn ( According to your taste )
Salt : 1/2 Tspn ( According to your taste )
Kasoori Methi : 1 Tspn
Vegetable Oil : 2 Tspn
Cumin Seeds : 1/2 Tspn
Garam Masala Powder : 1/4 Tspn
Cashews : 10
Grated Coconut : 3 Tspn
Fenugreek seeds : 1/4 Tspn
Sugar : 1/4 Tspn
Water : 1/2 cup

Tempering :

Mustard Seeds : 1/4 Tspn
Vegetable oil : 1/2 Tspn
Asafoetida : A pinch

Method :

* In a wok heat oil, add cumin seeds and fenugreek seeds, once the fenugreek seeds turns to golden brown color add cloves,cardamom,cinnamon and cashews. Stir fry for 1 minute and add sliced onion,garlic pods and fry till the onion turns to transparent.

* Now add the chopped tomato,salt,sugar,green chilli and saute it for 2 minutes.

* Add kasoori methi,garam masala powder,red chilli powder,grated coconut and 1/2 cup of water, mix well and close the wok with a lid.

* Cook this for 20 minutes in a low flame, switch off the flame and keep it aside to cool.

* Once the mixture turns to room temperature,put it into a blender and make coarse paste and transfer to a bowl.

* Add tempering and serve with rice,chapathi,dosa's.






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