Tomato Gojju

Though not native to India, Tomatoes play a significant role in Indian cooking. Especially the North Indian subjis cannot be imagined without tomato and it's dear friend onion. The lycopene rich tomatoes never fail to contribute their delicious flavor to the dishes they are a part of and still go unnoticed. I always feel like that they are like a bunch of side dancers in Indian movie numbers who never take the center stage. There are a few exceptions, though where tomato is the king. Here is one such simple dish (in terms of preparation), 'Tomato Gojju' where tomato doesn't have to play a second fiddle to other veggies.
In our family, Tomato gojju used to be our number one preferred dish along with pooris when ever we went on a long train ride, back in India. It is a simple veggie preparation which is hard to screw up even for beginners. Just fry some juicy red tomatoes with onions and see how beautifully the dish brings out the flavor of tomatoes.
'Tomato Gojju' - My entry for Nupur's A - Z Indian vegetable series.
Ingredients:

2 Cups chopped tomatoes

2 Cups chopped onions

Salt - 1.5 tsp

Chillie powder - 1.5 tsp

Sugar - 1 Tbsp (This is optional. I love this dish sweeter and always end up adding sugar)

Oil - 3 Tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1 /4 tsp

Few curry leaves

Preparation:

Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to crackle and cumin seeds start to turn brown, add turmeric powder and curry leaves. Saute for a few seconds.

Add onions to the pan and keep frying on low to medium flame till they turn translucent. Keep stirring in between and take care not to burn them.

Then add tomatoes to the mixture and continue frying till the tomatoes become mushy.

Now add salt, chillie powder and sugar to the tomato - onion mixture and stir. Let it simmer for a couple of minutes and turn off the stove.

Serve with rotis / pooris / rice / bread.

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