Method of Preparation :
Fry fenugreek, cumin and sesame seeds until fenugreek turns brown. Allow to cool and grind to a powder.
Wet grind grated coconut, green chillies, mustard seeds, coriander leaves, rice and turmeric powder along with the above ground powder with sufficient water.
Wipe ladies finger in a wet towel and cut them into 1" long pieces. Heat oil and fry ladies finger on a low flame till they are well cooked. Add oil if needed while frying.
Soak the tamarind in a cup of water and extract the juice. Pour the tamarind juice in onto the cooked ladies finger. Allow it to soak and boil for 5 minutes. Put the ground mixture, salt, jaggery and mix well. Add curry leaves and allow the mixture to cook on low fire, till it becomes a semi thick liquid.
Season mustard and red chillies and add it to the Bendekaayi gojju. Serve with rice, chappati etc.
Note: Gojju can also be made using egg plant (brinjal), pumpkin, several types of gourds, or even plain onions chopped into larger pieces. In all these cases, cut them into 1 inch cube pieces, fry in a little oil and cook before pouring in the grinded mixture. There is no need to cook them in tamarind water, although tamarind water is added as usual, towards the end. |
