Cucumber Gojju
This dish owes its origin to the state of Karnataka, in South India.
I learnt this recipe from a Kannadiga friend of mine, here in Houston. This dish has a very unique flavor, from the spices that are used in it. It is a medley of flavors...it is tangy, spicy and sweet.
Gojju is made with a variety of vegetables like okra, bitter gourd, egg plant and cucumber.
This cucumber gojju is easy to make. Do try this out!
Ingredients:
Cucumbers- 1 (chopped finely or grated)
Tamarind -a small lime sized ball (I use the readymade Tamicon paste)
Jaggery- a very small lump
Coconut milk- 1/2 cup
Salt- as needed
Oil- 2 tsps
Ingredients to be ground into a paste
Channa dal- 1 tsp
Urad dal- 1 tsp
Dry red chillies/Green chillies- 1 to 2 (adapt this to your spice preference)
Black sesame seeds- 1/2 tsp
Fenugreek seeds- 1 tsp
Fry the above mentioned ingredients in a tsp of oil. Once it cools down, grind the same to a smooth paste, adding little water. Add 1/2 cup of coconut milk to this paste. Mix well and keep aside.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation:
In a kadai, heat 2 tsps of oil. Add in the mustard seeds. Once it splutters, tip in the chopped/grated cucumber. Fry for a couple of minutes, adding the needed salt.
Add the tamarind extract/tamarind paste and let it boil for a while, until the raw smell of the tamarind leaves. Cook covered on a low flame. Add the coconut milk-spice paste mixture to the gojju. If using jaggery, add it now.
Cook covered for another 5 minutes, on a low flame, until all the flavors come together. Stir well.
Transfer to a serving bowl. This tangy gojju would make for a great side for Ven pongal, or can be had with plain rice.
Notes:
1. Cucumbers release water on cooking. So, that is something to keep in mind, when adding extra water.
2. Instead of using coconut milk, you may add 2 tbsps of grated coconut. If using grated coconut, add it to the frying pan in the end, after frying all the ingredients for the spice paste. Let it fry in the heat of the pan and grind it along with the other ingredients.
3. Jaggery is optional. Adding it really balances out the flavors.
 |
| Cucumber Gojju |
This dish owes its origin to the state of Karnataka, in South India.
I learnt this recipe from a Kannadiga friend of mine, here in Houston. This dish has a very unique flavor, from the spices that are used in it. It is a medley of flavors...it is tangy, spicy and sweet.
Gojju is made with a variety of vegetables like okra, bitter gourd, egg plant and cucumber.
This cucumber gojju is easy to make. Do try this out!
Ingredients:
Cucumbers- 1 (chopped finely or grated)
Tamarind -a small lime sized ball (I use the readymade Tamicon paste)
Jaggery- a very small lump
Coconut milk- 1/2 cup
Salt- as needed
Oil- 2 tsps
Ingredients to be ground into a paste
Channa dal- 1 tsp
Urad dal- 1 tsp
Dry red chillies/Green chillies- 1 to 2 (adapt this to your spice preference)
Black sesame seeds- 1/2 tsp
Fenugreek seeds- 1 tsp
Fry the above mentioned ingredients in a tsp of oil. Once it cools down, grind the same to a smooth paste, adding little water. Add 1/2 cup of coconut milk to this paste. Mix well and keep aside.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation:
In a kadai, heat 2 tsps of oil. Add in the mustard seeds. Once it splutters, tip in the chopped/grated cucumber. Fry for a couple of minutes, adding the needed salt.
Add the tamarind extract/tamarind paste and let it boil for a while, until the raw smell of the tamarind leaves. Cook covered on a low flame. Add the coconut milk-spice paste mixture to the gojju. If using jaggery, add it now.
Cook covered for another 5 minutes, on a low flame, until all the flavors come together. Stir well.
Transfer to a serving bowl. This tangy gojju would make for a great side for Ven pongal, or can be had with plain rice.
Notes:
1. Cucumbers release water on cooking. So, that is something to keep in mind, when adding extra water.
2. Instead of using coconut milk, you may add 2 tbsps of grated coconut. If using grated coconut, add it to the frying pan in the end, after frying all the ingredients for the spice paste. Let it fry in the heat of the pan and grind it along with the other ingredients.
3. Jaggery is optional. Adding it really balances out the flavors.
No comments:
Post a Comment