Option of vegetables: Bittergourd, Okra, Eggplant, Pineapple, Organic Clementine Peel, Butternut squash, Pumpkin, Raisins etc.
In an Instant Pot or pressure cooker layer:
1. 1/4 C tamarind deseeded and strings removed
2. 4 chopped dates seeds removed
3. 3/4 C water
In an inner stainless steel dish or a steamer basket keep the veggies with no water. Your choice of veggies – 1 1/2 to 2 Cups
In the plate with an edge that covers the inner vessel or a steel bowl make a paste of:
2 TBS Rasam Powder
1 tsp red chili powder (adjust to taste)
1/8 tsp turmeric
1/8 tsp aesofotida (hing)
2 tsp salt
3/4 C water
Steam & More in IP 3 mins.
Or 5 mins in a small stove top pr. Cooker.
Combine Tamarind, dates and masala paste and grind to a paste using a stick blender or a regular blender
2 TBS dry roasted sesame seeds + 1 TBS dry roasted methi seeds + 1 TBS dry roasted mustard seeds + 1-2 TBS lightly roasted grated coconut or copra or any combo of the above of your preference.
Powder and add to gojju.
Add Vegetable + Tamarind-date-masala paste + optional powder
Add dry roasted mustard seeds 1 tsp. Add dry roasted curry leaves.
Adjust all spices to taste!
Serve with Pongal, Khichadi, on bread toast, on bagel toast, with dosa, with Adai, with pesarattu.
Annapoorna Holistic Nutrition