TOMATO KAI GOJJU/ GREEN TOMATO CURRY

Preparation time: 20 min, Cooking time: 20 min, Yield:Serves: 4-5

SI NO	CONTENTS	QUANTITY
1	GREEN TOMATOES	4-5
2	GRATED COCONUT	1/2 CUP
3	CHANA DAL	1 TSP
4	URAD DAL	1 TSP
5	MUSTARD SEEDS	1 TSP
6	DRY RED CHILLIES	8-10
7	ASAFOETIDA/ HING	1/8 TSP
8	CURRY LEAVES	FEW
9	MASHED JAGGERY	1/4 CUP
10	OIL	2-3 TSP
11	CILANTRO	FEW
12	SALT	TO TASTE

METHOD:

Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown.

Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside.

Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water , Cover with the lid for 5-8 min and cook.

When the tomatoes are soft, add ground paste and little water and mix, add jaggery, salt and stir well.

Finally add cilantro and serve hot kai tomato gojju  with rice or chapatti.

TIPS:
You can  add more or less dry red chillies according to your taste.
If you feel curry is thick you can add little water and cook.

Green tomatoes are tangy in taste, so add jaggery according to your taste.