Batato Tomato Gojju

Batato Tomato Gojju, a quick and easy Konkani dish with mashed potatoes and tomatoes in a lip smacking tempering, enjoyed as a side dish with any meal!

This is one of the basic gojjus we love to make when we need a simple but quick mouthwatering side dish to enjoy with “peja” or rice porridge (rice cooked in plenty of water and eaten without draining the water) for a soothing, comforting and light meal for dinner!

Every night during my childhood in Mangalore was "peja", with a dollop of ghee and some simple curry or stir fry on the side and maybe even an Indian pickle to wake up the tastebuds even more!

Batata tomato gojju tastes absolutely delightful; you could even use it as a dip to dunk your puris and rotis!

Basically, "gojju" is mashed veggies spiced up with chilies, mustard and other simple spices; basically a south Indian delight. Batata, tomato gojju is one of our favorites to the point that when my husband wants something “jibbe ruchi” or "tasty to the tongue", he always means this gojju.

It is so simple to make and just needs mashing of boiled potatoes and tomatoes (skin removed) and spicing it up with some finely chopped green chilies.

For an oomph in the flavor, tempering is a must; just some mustard seeds and curry leaves with a dash of hing or asafetida powder in of course coconut oil, the basic cooking oil used by us coming from coastal Karnataka in south India. For the finishing touch, shower this with some freshly chopped coriander leaves and there you have it, a lip smacking and easy to make side dish!

If you are into onions, stir in a handful of freshly chopped red/pink onions (the only ones that you should add to this!) for more crunch and flavor! I love it with all that crunch and oniony hue and aroma, but my husband prefers it without onions, so this is what I have shared here.

So, what are you waiting for? Make this right now and this will be in your recipe repertoire for ever to make again and again!

If you do make this dish, please comment and rate in the comment box below and give me a shout out on Twitter using the hashtag #curryandvanilla and Instagram using the hastag #curryandvanilla16. You can also share on my Facebook page!

Enjoy and Happy Eating Foodie friends!

Other simple Konkani dishes you may love:

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Batato, Tomato and Piyava Gojju

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 4

Batato Tomato Gojju, a quick and mouthwatering easy Konkani dish with mashed potatoes and tomatoes in a lip smacking tempering, enjoyed as a side dish with any meal!

Ingredients

3 large tomatoes, cut into 2 or 3 large pieces
2 medium sized potatoes, peeled and cubed
2 green chilies/jalapenos/serrano, finely chopped

For Tempering:

2 tsp coconut oil
1 tsp mustard seeds
¼ tsp hing/asafetida
Few curry leaves
For Garnish:
Finely chopped fresh coriander or cilantro leaves

Instructions

In a small saucepan, boil potatoes and tomatoes in plenty of water until the potatoes are cooked and soft and the tomatoes are soft and the peel starts to separate.
Remove from heat and let cool. Drain the hot water to facilitate cooling.
Remove the skins of tomatoes and mash the mixture coarsely (tomatoes and potatoes together).
Add chopped green chilies and required amount of drained water to consistency like gojju or thick chutney.
Add salt to taste.
Meanwhile, make the tempering.
In a small saucepan, heat oil and once hot, add mustard seeds.
As soon as the seeds splutter, add hing and curry leaves.
Pour into the gojju, sprinkle coriander leaves and mix well.
Serve warm or at room temperature with rice, dal, rotis, chapattis etc.
Enjoy!

Notes

If you like onions, stir in a handful of chopped red onions for more flavor and added crunch!

Adjust seasoning according to personal taste.

Serve warm or at room temperature.

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STEP-WISE INSTRUCTIONS TO MAKE BATATA TOMATO GOJJU:

In a small saucepan, boil potatoes and tomatoes in plenty of water until the potatoes are cooked and soft and the tomatoes are soft and the peel starts to separate.