A ‘Gojju’ is a curry/ gravy, that has a perfect balance of Sour, sweet, salt, bitter and piquance.
It can be made with fruits like Pineapple, grapes, cranberries, sour mangos, etc or with vegetables like Bitter gourd, ladies finger or brinjal.
Gojju Powder( Enough for one time)-
1. Channa Dal- 2 Tsp
2. Urad Dal- 1 Tsp
3. Methi seeds- 1/2 Tsp
4. Byadgi Red chilies- 4 or 5
5. Dry Coconut- 1/2 cup( roasted coconut is a very important taste component of the gojju, so no skimping on this one)
6. Asafetida- a pinch
7. Oil- a few drops
To make Gojju with vegetables like bitter gourd, also add 2 Tsp of Sesame seeds. Make the powder as below.
To make the powder-
Heat the oil, roast all the ingredients till they are slightly brown, except the coconut. Turn off the heat and add the coconut, roast till the coconut just starts to turn color. Cool the mixture and powder in a clean spice grinder.
To make the Gojju-
1. 1/4 of a Pineapple- cut into 1/8 inch pieces
2. Turmeric Powder- 1/4 Tsp
3. Jaggery powder- 2 TBSP
4. Tamarind paste- 1 Tsp OR the juice squeezed out from a lemon sized ball of Tamarind
5. Salt- To taste
6. Curry Leaves- 1 sprig
7. Mustard seeds- 1/4 Tsp
8. Oil- 4 Tbsp
9. Asafetida- a pinch
Grind the Gojju powder with a little water to make a thick, fine paste. Make a tempering of the mustard seeds, curry leaves and asafetida. To the oil, add the pineapple pieces. Saute the pineapple for about 5 minutes. Add the Gojju paste. It will start thickening immediately. Add about a cup of water( add more if it gets too thick). Add the tamarind, salt and Jaggery. Cover and let it simmer. Check for seasoning. Serve hot with rice or Chappathis.