The recipe became possible as there were quite a few small ( lemon sized ) tomatoes in the refrigerator.
Ingredients : 5/6 tomatoes chopped roughly, 1 tbsp chickpea flour or besan 1 tbsp oil, 1/2 tsp mustard seeds,1/ 4 tsp fenugreek or methi seeds, 1/2 tsp cumin, 1/4 tsp hing, 1/4 tsp turmeric, 1-2 byadgi mirchi broken into 2-3 pieces each, 1-2 green chillies chopped, a few curry leaves, 1 tsp jaggery, optional : 1 tsp or less of sambar or rasam powder or any everyday curry powder ( being used for making daily vegetable ) , salt to taste.
Method : Heat oil in a kdahai.Add mustard seeds.After they splutter add methi seeds.After they pop up , add jeera.Next add curry leaves & byadgi mirchi followed by turmeric & hing.Add tomatoes & mix all ingredients in kadhai.Keep cooking on slow gas flame. After 10-15 minutes, tomatoes will become mushy.Take care that the tomatoes do not stick to kadhai bottom.Add salt to taste.This will make tomatoes all the more mushy. Add jaggery. Mix nicely.After five minutes, add the curry powder or sambar or rasam powder or combination of all three powders . Mix. Take 1tbsp besan & mix it with little water & make apste with no lumps in it.Add it to tomato spice mix in the kadhai constantly mixing with the spoon as it is being added to the kadhai. Keep stirring the spoon in the kadhai till the besan paste has become one with the tomato spice mix.Add more water if consistency is too thick. Bring the mix to a boil Put off gas. Serve with rotis and or rice.
This is very tangy dish.And very easy & quick dish to make.Besan is added to make it thick.In other versions, soaked chana dal- tur dal mix is ground with coconut to make the gojju thick in place of besan.
I added more curry leaves as I had many of them in stock. One can add more chillies and even more curry powder as per taste.Or it can be without curry powder .Or it can be with curry powder & no green chillies. Instead red chilli powder can be used.