A karnataka favorite Gojju is a sour-spicy-sweet relish that adds flavor and spice to any meal. It complements any Indian meal with the burst of flavors that it encapsulates.
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
IP Setting:
High Pressure
Steam & More in IP 3 mins.
Or 5 mins in a small stove top pr. Cooker.
NPR
Combine Tamarind, dates and masala paste and grind to a paste using a stick blender or a regular blender
Optional step:
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
Top with 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.
Enjoy!
Ingredients:
1 1/2 – 2 C Vegetables of choice, such as bittergourd, okra, eggplant, pineapple, organic clementine peel, butternut squash, pumpkin, raisins etc.
1/4 C tamarind deseeded, strings removed
4 chopped dates seeds removed
3/4 C water
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
Optional:
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.
Method:
- In an Instant Pot or pressure cooker layer tamarind, dates, and 3/4 C water
- Place the veggies in a small stainless steel dish or a steamer basket, atop the steam rack insert.
- In the plate with an edge that covers the inner vessel or a steel bowl make a paste of the rasam powder, chili powder, turmeric, aesofotida, salt, and 3/4 C water
- Set the instant pot to high pressure, Steam & More for 3 mins, or 5 mins if using a stove top pressure cooker.
- Let the pressure release naturally
- Combine tamarind, dates and masala paste and grind to a paste using a stick blender or a regular blender
Optional step:
Powder all optional spices, and add to gojju, adjusting all spices to taste.
Top with dry roasted mustard seeds and dry roasted curry leaves.
Serve with pongal, khichadi, on bread toast, on bagel toast, with dosa, with adai, with pesarattu.
Enjoy!
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