Gojju is a combination of 5 types of tastes salty, sour, bitter, Pungent and sweet. It can be used as side dish or it can be mixed with rice and eaten.
Hagala kai ½ Kg
Tamarind big lemon size
Jaggery Size of a big lemon- powdered
Salt to taste
Coriander leaves 3 sprigs –washed and chopped
Gram dhal one fist full
Sesame seeds 2 table spoons
Cumin seeds ½ tea spoon
Fenugreek seeds ¼ teaspoon
dry coconut gratings 4 table spoons
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Chillies 2 cut in to pieces
Curry leaves 2 sprigs
Wash and slit Hagala kai length wise and remove the seeds with handle of a spoon.
Dice the vegetable in to small pieces. Transfer them into a dish. Add ½ tea spoon of salt Mix well and collect all the vegetable to one side and press it against the wall of the dish and keep it aside for ½ an hour. Juice of the vegetable comes out. Squeeze the juice out of the vegetable and discard. This process removes bitterness from the vegetable. At the same time we will be losing plenty of nutrients. So this step of removing the juice from the vegetable is optional.
In a flat frying pan heat 4 to 5 table spoon full of oil. Add Mustard seeds, Cumin seeds, chilli pieces and asafoetida. When the seeds splutter and chilli pieces become brown add curry leaves. Add Hagala kai pieces and fry till the vegetable becomes brown.
Soak Tamarind in ½ a cup of hot water for 15 minutes and extract the juice.
Fry Gram dhal, Cumin seeds, fenugreek seeds and sesame seeds one by one, separately till they become brown and give out aroma. Allow to cool. Grind them with dry coconut gratings to a smooth powder. If you use fresh coconut scrapings grind them in to a paste adding required amount of water.
Add this masala powder or paste to the fried vegetable in the pan and add required amount of water and cook for 5 minutes.
Add tamarind juice and cook for 5 minutes.
Add powdered Jaggery and cook for a few minutes.
Finally add required amount of salt keeping in mind that we had added salt to remove juice and boil. Add more water to get the necessary consistency.
Transfer it into a serving dish and garnish with chopped coriander leaves.
Hagala kai Gojju is ready to eat.