Gojju is very popular Karnataka side dish prepared using most of the asian vegetables like bitter gourd, onion, green beans etc….
Here I have the recipe for gojju using the Tomatillos. Taste wise tomatillos are sour in nature, with the right amount of salt and jaggery this gojju is heavenly. Very delicious and goes well with rice, chapathi, rotti….
Tomatillos are very good source of fiber, niacin, potassium, and moderate amount of Vitamin C, Vitamin K.
Here is the step by step instructions with Pictures to "How to Make Tomatillo Gojju"
Ingredients
- 16 to 18 small tomatillos as shown in pic
- few curry leaves
- 1/2 to 3/4 tsp salt
- 1 cup water more or less
- For Seasoning:
- 1 TBSP oil coconut oil tastes good
- 1/2 tsp mustard seeds
- pinch of hing/asafoetida
- For Grinding:
- 3/4 to 1 cup grated coconut
- 1/2 tsp mustard seeds
- around 1 TBSP chopped cilantro/coriander leaves
- 3 to 4 green chillies
- 2 TBSP Jaggery
Instructions
- remove the outer skin and wash the tomatillos.
- cut this into 4 to 5 pieces and keep it ready
Seasoning and making the Tomatillo Gojju
- Heat the oil in a pan , once it is hot enough add hing, mustard seeds. Once the mustard seeds pop add the cut tomatillo along with the curry leaves. Mix it and let it cook on medium heat until the tomatillo is cooked,
- While tomatillos are cooking grind the ingredients listed under "for grinding " adding enough water.
- Add the paste to cooked tomatillo. Add water if needed to get the desired thickness like tomato sauce consistency. (Not too thick and not too liquid) Let it cook on medium low heat for 10 to 15 minutes, then turn off the heat.
- Relish the Tomatillo gojju with idli, rece, chapathi...
