Pineapple Gojju

Ingredients: 1 small pineapple, peeled and cut into small pieces 1 tsp. tamarind juice 1 tbsp. jaggery 1 long spring curry leaves 2 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder Salt to taste To be ground to paste: 1/2 cup grated, coconut 4-6 red chillies 1 tbsp. bengal gram 1 tsp. black gram 1 tsp. cumin seeds 1/2 tsp. fenugreek seeds 1 tsp. sesame seeds 1/2 tsp. asafoetida 1 tsp. oil Method: Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned. Grind in the mixie with coconut and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add pineapple, turmeric,curry leaves and fry for 5-8 minutes. Add salt, tamarind juice, jaggery, ground paste. Bring it to boil. Simmer for 10-15 minutes until the gojju thickens.Serve with chapatis/dose/rice.

Kadle Bele Gojju

Gojju

One of the famous Karnataka Curry is known for its sweet and sour flavours.  Jaggery is mainly used for sweetness. It forms a great accomplishment for Akki Rotti, Chapathi,Jolada Rotti also for any other type of breads. Gojju lasts for 2-3 days without any need for refrigeration.

Although there are innumerable methods for making Gojjus, I would like to mention here the simplest forms that I learnt from my Cooking Guru Ramki.

Gojju -1 Kadle Bele Gojju

Step 1: A

Dissolve a spoon of tamarind paste in a cup of water

Step2: B
Heat a pan. Add a dried red chilli, two pinches each of menthya(fenugreek), Kadlebele(channa dal) and three pinches of dried coconut flakes(kobri). Dry roast all together and grind with a tiny pinch of hing(asafoetida).

Step 3: C
Heat a spoon of oil and add a handful of bellpepper (donne menasu) and stir and cook for 3 minutes.

Step 4

ADD A+B+C and two pinches each of salt, chilli powder (ach kaaradapudi) + Jaggery.

Cook on low heat till all are cooked.
Gojju is now ready to be served.