A simple yet delicious accompaniment to Rice or Rotis, the Potato and tomato gozzu is best served at room temperature. A dish which is traditionally served with Kanji/Rice gruel, it can be made by garnishing with or without raw onions.
- 2 large potatoes peeled, washed and sliced thinly.
- 5 medium sized tomatoes chopped into large chunks
- 5 green chillies minced
- 1 medium sized onion minced
- 1 tbsp coconut oil
- 1tsp mustard
- 1 tsp urad dal/black gram dal
- 2 sprigs curry leaves
Cook the potato and tomato together. After it is done, discard the peel of the Tomato and mash the Tomato and potato together. Crush the green chillies, hing and salt and add it along with the finely chopped onion to the gozzu. Heat 1 tbsp oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. Toss till it is golden brown. Drop in two sprigs of curry leaves. Toss and season the gozzu with it. Mix well and serve with dal rice or roti.
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