- Chop the onions and keep aside.
- Grind the tomatos with required water.
- Heat oil in a kadai and add mustard seeds.
- Once mustard seeds splutters add onion and fry till they are transparent.
- Now pour the grinded tomato to it.
- Add turmeric powder and chilly powder along with salt.
- Allow the mixture to boil for 10 mins.
Note: If the gojju is too watery take 1 spoon of Besan powder and dissove it in ¼ cup of water and mix with the gojju and allow it boil for 5 mins.