Recipe card
Simple tomato curry
This Indian tomato curry (sabzi) is made with minimal tempering ingredients and ripe tomatoes. You can serve it for any meal. It goes well with dosa, idiyappam, steamed rice, chapati, paratha, etc. A big batch can be made and stored in the refrigerator for 10 to 15 days. This tamatar ki sabzi is a no-onion, no garlic, vegan, and gluten-free version. Also, no coconut milk or any other fancy ingredients are needed. You can do this during fasting, upvas, and vrat days. This is also called tomato nonche (pickle) in Konkani, tomato kayi gojju, or thakkali gojju in Kannada.
Ingredients
Tomatoes: Use ripe and fresh tomatoes for best results. Spices: Mustard seeds, urad dal, chana dal, hing, turmeric powder, and curry leaves. Red chile powder: Adds spiciness to the curry. You can use rasam powder for the traditional gojju flavor. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Heat oil in a pan on a medium flame. Add mustard seeds and cumin seeds. When they splutter, add urad dal, chana dal, and curry leaves and saute until it becomes light golden. Add the chopped tomatoes, hing, and green chile, sprinkle some salt, and saute for 2 to 3 minutes. Add red chile powder, turmeric powder, salt to taste, and 1 to 2 cups of water and bring it to a nice boil. Cover and cook for another 5 to 6 minutes or until tomatoes turn soft. Mash the curry lightly; it will give a nice texture. Taste and adjust salt and spiciness. (You can add a pinch of sugar or jaggery if needed) Add coriander leaves and mix. Switch off the flame.
Tips
Vary the amount of chili powder and green chilies as per your taste. This taste the best when its spicy and tangy. I added green chili today as the red chili powder was not spicy enough. Add the amount of water in the recipe depending on the desired consistency. Use ripe and juicy tomatoes for best results. For traditional Karnataka-style gojju, you can use rasam powder instead of chili powder. The more you simmer, the better it tastes.
Make ahead and store
You can make a big batch of tomato curry, let it cool completely, and refrigerate. For variety, every other day, you can add boiled vegetables, potatoes, green peas, or boiled egg to a small portion as needed, heat, and serve.
Serving suggestions
Serve this tomato curry with steamed rice drizzled with ghee. Serve it for breakfast along with dosa, idiyappam, poori etc. For lunchbox or dinner, serve it with chapati, plain paratha, rumali roti, etc. Since this is a no-onion, no-garlic recipe, you can also serve it with sabudana dosa, thalipeeth, vrat ke chawal, for fasting, upvas and vrat days.
More Indian curry recipes
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