My maid manages to cook dinner for us most of the weekdays. During her cooking sessions, she reminded me to buy a pack of chilli powder. We went to a nearby local market & bought a packet of chilli powder & started using it. She used the same chilli powder for 2-3days. I entered the kitchen few days after that & decided to prepare "Palakura Pappu"(Andra Style Spinach Dal). I poured 1/2tsp of chilli powder to the dish & my maid interrupted saying, the mirchi powder is not very spicy & suggested me to add some more. I then tasted the chilli powder a little & found that it was nowhere near to red chilli powder. I hardly could feel any spice in that, but noticed that the red color of the powder was giving a feel that, the powder is very good. I asked my maid to throw that powder immediately & decided not to buy any powders from the local markets here. The dal prepared also tasted bad & hubby started saying, ninna aduge eega modalina level nalli illa" (Your cooking is not up to the mark these days).
Next day evening was roti & tomato-onion gojju at our home. I had asked my maid to throw the red chilli powder & started staring at my ceiling for red chilli powder. Eureka.., I immediately recalled preserving some chilli flakes packets during our usual pizza sessions. I decided to use the chilli flakes available with me for tomato onion gojju. Here is what I felt after eating: “Tomatoes were melting while onions were crunchy. The chilli flakes, sugar gave a nice flavor, taste to the tangy gojju & the channa dal tempering took this dish to a different level altogether.”
Tomatoes: 4 medium sized
Onions: 2 medium sized
Green Peas: 1/4th cup boiled or frozen(optional)
Mustard Seeds: ½ tsp
Channa dal: 1.5 tbsp
Urad dal: ½ tsp (optional)
Curry leaves: 4-6
Chilli flakes: 1 tsp ( we like it less spicy )
Salt: according to taste
Coriander leaves: 1 tbsp (for garnishing)
- Chop the tomatoes into ½ inch pieces. Thin slice the onions & keep aside
- Heat a pan, add oil to the pan. When oil is hot, add mustard seeds, follow it by urad & channa dal. Fry till dals turn golden brown. Add curry leaves.
- Add the onions & fry for a while (no need to fry till it turns golden brown, fry till the raw smell of onion vanishes). Add boiled green peas & saute again.
- Add the chopped tomatoes & cook it for 3-4 minutes. Now add, sugar, salt, chilli flakes & cook on a medium flame for 5-7 more minutes.
- Switch off the flame, garnish it with coriander leaves.
- Gojju is ready to be served with dosa, idli, roti or rice.
Do not mash the tomatoes or over cook them. The tomato pieces needs to maintain its shape & yet become soft.
This recipe goes to 'FIC: Red & Green' hosted by easyntastyrecipes & to Sunshinemom of TongueTicklers for starting such a wonderful event.