Burnt Tomato Gojju
To my knowledge, this tangy tomato dish is lesser known. My amma used to prepare it with dosa and idli. Easy to make, low on calories and spices. Useful when you run out of other veggies.
Category : South Indian Side Dish
INGREDIENTS :
For seasoning:
Oil : 1 tbsp
Mustard seeds: dash
Garlic pods: 5-6
Methi leaves: 1 tbsp, chopped (optional)
Curry leaves: 1 strand
For Grinding :
Tomato, burnt : 3-4, medium (hybrids with thick flesh preferred)
Coconut : 2-3 tbsp, grated
Curry/rasam powder : 1-2 tsp, to taste
Onion : 1/2 medium
Salt, Jaggery : to taste
METHOD :
Heat a kadai/pan and place the whole tomatoes, sprinkle a teaspoon of oil over them, cover with a lid and allow them to cook. Flip them so that they are well charred on all sides and cooked well. Turn off the heat and let them cool. Coarsely grind all the masala ingredients. Make the seasoning in another vessel/pan by sputtering mustard seeds, crushed garlic, saute till golden, add chopped methi leaves, curry leaves and saute. Now coarsely grind the cooled, burnt tomatoes (no need to remove the peel). Add to the boiling masala, simmer for few more minutes, add salt, jaggery, adjust taste. It has to taste hot, sour and mildly sweetish. Serve it with hot dosa/idli/rice.
Tip : I cook the tomatoes previous night and leave them to cool. It saves time. In case the tomatoes are not sour, you could add a dash of tamarind juice.
Preparation Time : ~40 min
VARIATIONS IF ANY :
You could add fresh, tender peas along with the seasoning. Cook till soft, then add the masala and ground tomatoes
INFORMATION
Vegan - YES
Gluten Free - YES
Glycemic Index (GI) is the rate of release of glucose in to blood stream, GI of glucose equal to 100.
Tomatoes are non-starchy and also have a low glycemic index and Glycemic load. About 140 grams of tomato has a GI of less than 15, which makes it a low GI food and an excellent food for diabetics.
CALORIES :
The water content of tomatoes is around 95%. The other 5% consists mainly of carbohydrates and fiber. 100-gram raw tomato = 18 Cal
NUTRITIVE VALUE : Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. They are also a great source of vitamin C, potassium, folate, and vitamin K. These fruits are mostly made up of water.
HEALTH Related Info. :
Tomatoes are the major dietary source of the antioxidant lycopene, which is the red pigment. It has been linked to many health benefits, including reduced risk of heart disease and cancer. This fruit is also beneficial for skin health, as it may protect against sunburns. Depending on the variety they also contain (1) beta carotene, an antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body (2) Naringenin, a flavonoid found in tomato skin, has been shown to decrease inflammation and protect against various diseases in mice, (3) Chlorogenic acid, powerful antioxidant, may help lower blood pressure. Tomatoes have very low glycemic index and hence suitable food for diabetics.
Scientific studies show that tomatoes (whole/powder) can protect both the liver and brain from damage caused by alcohol consumption. Tomatoes are generally well tolerated but may cause allergic reactions in some people allergic to grass pollen.
ORIGIN :
The tomato (Solanum lycopersicum) is a fruit from the nightshade family, Solanaceae. The wild species originated in the Andes Mountains of South America, probably mainly in Peru and Ecuador, and is thought to have been domesticated in pre-Columbian Mexico. Its name is derived from the Aztec word tomatl. The tomato was introduced to Europe by the Spanish in the early 16th century. It then spread to North America. Tomatoes are now commercially grown throughout the world.
WATER FOOTPRINT (is litres of water needed to produce the food) :
Tomato: 214 L/Kg
DID YOU KNOW :
Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable.
Usually red when mature, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. What’s more, many subspecies of tomatoes exist with different shapes and flavor.
In France and northern Europe the tomato was initially grown as an ornamental plant and was regarded with suspicion as a food because botanists recognized it as a relative of the poisonous belladonna and deadly nightshade. Indeed, the roots and leaves of the tomato plant are poisonous and contain the neurotoxin solanine.
REFERENCES :
https://www.britannica.com/plant/tomato
https://www.healthline.com/nutrition/foods/tomatoes
https://www.medicalnewstoday.com/articles/319345 https://waterfootprint.org/media/downloads/Report47-WaterFootprintCrops-Vol1.pdf