Ingredients

• Tomatoes - 5 (preferably ripe)
• Rasam Powder - 2 tsp -
• Jaggery - 2-3 tsp
• Tamarind - Lemon-sized
• Salt as per taste
• Rice flour for thickening
• Oil - 2 tsp -
• Mustard seeds - 1 tsp
• Asafoetida - a pinch

How to Make Tangy Tomato Gojju

• Cut the tomatoes into small pieces.
• Heat oil. Add mustard seeds and let it splutter.
• Then, add asafoetida and tomatoes. Fry for a minute.
• Add 2 cups water, salt, jaggery, rasam powder and let it boil.
• Add a thin tamarind extract (extracted after squeezing the tamarind in water) and allow the gravy to boil for 5-10 mins.
• Mix the rice flour in a little water and add to get a thicker gravy.