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- Duration: 20 min
- Serves: 4 people
Spice Level: Low
Gojju is a slightly sweet and sour thick gravy made regularly in most Kannadiga households. You can substitute any vegetable, like lady's fingers, brinjal, tomatoes or even onions if you cannot find sambar cucumber.
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Sambar cucumber is related to both the gourd and cucumber families. A much-loved vegetable where no part goes to waste, its peeled skin is used to make chutney and the seeds are used to make rasam.
- Sambar cucumber (sambar kakdi), peeled and chopped into 1/2 inch cubes (1 1/2 cup)
- Tamarind paste (imli) (2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Jaggery (gud), grated (2 tsp)
- Water (2 cups)
- Salt (to taste)
- Oil (1 tsp)
- Dry coconut (khobra), grated (5 tbsp)
- Chana dal ( 1 1/2 tsp)
- Urad dal (1 1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Sesame seeds (til) (3 tsp)
- Fenugreek seeds (methi) (1 tsp)
- Oil (2 tsp)
- Mustard seeds (sarson) (1 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Curry leaves (kadipatta) (5–6 curry)
- Heat oil and roast all ingredients for the masala paste, except chilli powder.
- Place the roasted ingredients in a blender, add MTR Lal Mirch/Red Chilli Powder and grind to a fine paste with little water.
- In a pan, heat 1 tsp oil, add fenugreek seeds, sambar cucumber and stir for a minute.
- Add tamarind paste, water, MTR Haldi/Turmeric Powder, salt and boil until the cucumber is cooked.
- Then add the ground masala and jaggery and cook for 4–6 minutes, adding more water if needed.
- For tadka, heat 1 tsp oil in a small kadhai, add mustard seeds, asafoetida and curry leaves to it.
- Allow the mustard to splutter and then pour it over the prepared cucumber masala mixture.
- Serve hot with pongal or steamed rice.