Apple-cucumber Gojju

Jayasri Ravi — Mon, 12 Apr 2010 07:51:00 +0000

Hi everybody,
Hope the sun is shining in other parts of the world !!, My sun still hasn't completely into us still !!, still the cold air lingers around, just to keep telling that I am still their, Almost a month back, I planted some seeds and all of them have come up, and I want to put them in the garden, well I can't plant them in my garden as the soil is clay !!, So I have to keep them in pots, hoping them will survive there!!, The sun seems to play tricks all the time still, Once the summer is in full fledge I can bring all my pots out, they are all still in my conservatory!!. Coming back to the recipe, This gojju I prepared with my Museli-branflakes Dosa, I thought the combination went quite well, I think it might go well as a side dish than eating with rice as other gojju's I make.

APPLE-CUCUMBER GOJJU

INGREDIENTS:

FOR THE GOJJU:

1 Cucumber

3 Apples (I used Granny smith)

4 sprigs of Coriander leaves

1 sprig of curry leaves

salt as required

2 tbsp oil for tempering

a pinch of turmeric

a pinch of Asafoetida/hing

Gooseberry sized Tamarind

FOR THE GRINDING:

2 tsp Channa Dal

2 tsp Urad dal

3 tsp Black sesame seeds

2 tsp Methi Seeds

3 tsp Dry Copra/dessicated coconut

4-2 Red chillies (Badgi-Guntur)

FOR SEASONING:

1 tsp Mustard seeds

1 tsp channa dal

1 tsp urad dal

1 Red chilli broken

METHOD

Wash and cut the cucumber and apples with their skin (or without their skin if you wish), Take a wok, heat 2 tbsp of oil add mustard seeds once it starts spluttering, add the ingredients in the seasoning section and saute them a minute when they start changing colour add the vegetables with a cup of water and curry leaves. If the water evaporates before the vegetables are cooked, keep adding water.

Meanwhile soak tamarind in water and extract the juice out of it.

Then take an other wok and a tsp of oil and roast all the Ingredients in the Grinding and fry them one by one starting from Methi seeds, Once the Methi seeds change colour and the dhals and chillies, do not fry the coconut, fry sesame seeds saperately until it starts making a spluttering sound, then keep the roasted ingredients aside to cool before grinding them a smooth paste.

Once the vegetables are nearly done add the tamarind extract and allow it to boil for few minutes so the raw smell disappears, Add another 2 cups of water.

Then add the Ground paste and required quantity of salt mix well and allow it to boil and get thickened for further 5 to 10 minutes in a low flame.

Add water as needed so the Gojju should be in the consistency of vegetable Gravies you prepare, Once the paste is added the Gojju might become too thick add little more water so it has the consistency of a Gravy

Add washed and finely chopped coriander leaves to garnish and serve it with hot pooris, chappatis, dosas or Idlis.

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Menthyada Gojju (Fenugreek Tangy Gravy)

Jayasri Ravi — Sat, 28 Feb 2009 01:20:00 +0000

Hi everybody, here is one of my favourite Gojju (Tangy gravy), In Karnataka people make Gojjus using few veggies goes very well with sweet and sour combo and even Ingredients.
One such Ingredient we have used here is Fenugreek / Venthayam / Menthya and is called Menthyad Gojju, This gojju is typical authentic recipe from the parts of Hassan District, In Dad's home town they serve this with Ubbu Rotti, we also eat it with Chappati, I had never thought of learning this from my mom, One day when I was visiting my friend Vatsala's ( They are my relatives) , but I prefer to say that she is my friend, she is closer to me that way I suppose :), Her Mom-in-law and my Atte (father's eldest sister) were very good friends, Dad is from Hassan District they also come from Hassan district, she is a very good cook.
One lovely day when I went to see her, she had Ubbu rotti (puffed up Rice flour pulka ) and Menthyad gojju (Fenugreek gravy). Combo made in heaven that is what I think, you try and you would second me on it. Just loved it so much, I pestered her to teach me, After I tried, it turned out very well indeed as always First taste is the best taste you can't ever beat it right ? .....I really do not make as she makes but my children say I have done it very well!!!, My FIL likes it very much, I always make this for him.

MENTHYADA GOJJU (FENUGREEK TANGY GRAVY)

INGREDIENTS:

2 tsp of Fenugreek/methi/menthya/ Venthyam seeds
1/4 tsp cumin seeds
8-5 Red chillies (Guntur-Badgi)
a pinch of asafoetida
Gooseberry sized Tamarind ( around 20 to 25 grms)
1 sprig of curry leaves
2 to 3 tbsp of oil
1 tsp mustard seeds
2 tbsp Jaggery (optional)

METHOD:

Fry fenugreek seeds, cumin seeds and red chillies in a wok and keep aside to cool, fry fenugreek seeds until they are golden brown in colour do not allow it go black in colour.
Soak tamarind in 1 cup of warm water and extract thick juice out of it, filter keep it aside.
Take a deep bottomed wok, heat oil and a tsp of mustard seeds when it splutters add curry leaves and the extracted Tamarind juice and allow it boil in a low flame for a few minutes, until the raw smell of Tamarind disappears.
Meanwhile fine powder the fried ingredients in a mixie and make it into a paste with very little water
When the juice boils for few minutes and the above paste and mix well together with required quantity of salt and asafoetida and leave it on the stove for few more minutes.
If you want you can add a little bit of jaggery it is optional keep stirring , when you leave it in the wok for few more minutes it starts to thicken, switch off and remove it from the stove and now it is ready to serve.
It goes very well with chapatis, rottis and with rice too!!

Best I love to eat this with is my Ubbu Rotti / Ukkarisida Rotti

This is a good one people who are diabetic Friendly sorry no offence just a teeny weeny joke :), you can omit Jaggery and is good to go for you people !!

The post Menthyada Gojju (Fenugreek Tangy Gravy) appeared first on My Veg Fare.

Gojju Archives - My Veg Fare

Apple-cucumber Gojju

Menthyada Gojju (Fenugreek Tangy Gravy)