Tomato and Onion Sauce – Gozzoo

Perhaps your new favorite bean dish:

This not very spicy, a tiny bit tart sauce goes well with most dishes with long grain rice. It is exceptionally recommended with long grain rice mung bean stew with cumin and black pepper.

1. Heat oil in a saucepan over medium-high heat for 3 min. Pour in mustard seeds. Provide a splash guard or lid as seeds will splash up. Once splashing stops, add asafoetida and cayenne pepper and on the spot on top add chopped onions. Roast the onions, stirring throughout, until they soften.

Add the tomatoes, salt and chili. Mix well and stir until bubbling. Reduce heat and make sauce lightly with lid on for 15-18 min until tomatoes are cooked.

Remove heat and let sauce stand with lid closed for half an hour.

Bring to the table at room temperature. “Gozzoo” will keep for a day in the refrigerator with the lid closed.

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