A tangy dish which tickles the taste buds in their entirety, this hot and sweet gojju was made to be eaten with plain rice and dal. This is a variation from my mom's original recipe which used to frequent the dinner table during the "monsoons". Be daring and try it with dosas, breads and idlis too! |
Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil, drain and blend into a smooth paste.Set aside. Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. When they crackle add crushed curry leaves and hing. Immediately add turmeric and fry for half a minute. Now add the fruit pieces and fry for 5 minutes. Add the red chilli powder and fry. Now add the ground paste and a little water. Add salt to taste and take it from the fire when the mixture comes to a boil. |
Preparation : 10 minutes | |
Cooking: 20 minutes |