Gojju (spicy Sauce)

Discussion in 'Recipe Central' started by GeetaKashyap, Dec 23, 2017.

  1. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Gojju is a kind of sauce with intense taste; a heady combination of sweet, sour, spice and salt. Its consistency can be varied according to one’s requirement. People of Karnataka seem to have a special fondness for Gojju. It is also quite popular in Andhra and Tamilnadu.



    Badanekai Gojju ( Brinjal sauce)


    [​IMG]


    This gojju works well with chapatti, ragi mudde, bhakri or rice. Fine-tune the taste according to your the preference. Some prefer it on the tangier side, while others on the sweeter side. It can be stored in the refrigerator for two days.


    Ingredients


    1. 1 six inches long green or purple Brinjal (eggplant)

    2. 50ml juice extracted from a small ball of tamarind

    3. 1-2 green chillies – each broken into two

    4. salt to taste

    5. sugar or jaggery to taste.


    Seasoning


    1. ½ tsp oil

    2. ¼ tsp mustard seeds

    3. a pinch of asafoetida

    4. 4-5 curry leaves


    Method


    1. Wash and cut brinjal into 1” long pieces.
    2. Place them on the topmost level of a cooker in which you are cooking rice or lentils.
    3. Cook. No need to add additional water.
    4. When the vegetable cools down, remove its skin & mash/ mince it roughly. Keep aside.
    5. Take diluted tamarind juice in a small bowl.
    6. Add mashed brinjal, salt & sugar.
    7. Mix well and balance the taste to your liking.
    8. Heat oil in a tadka pan.
    9. Add mustard & let it crackle.
    10. Add asafoetida, green chillies & curry leaves, fry for half a minute.
    11. Pour this over the gojju, mix and serve.

    Note:

    1. Since it is a sauce/dip, its taste should be a bit sharp.
    2. You may cook brinjal & store in the fridge for a day or two.
    3. Squeeze the chillies in the gojju if you like it spicy, otherwise, discard & just enjoy the green chilli flavour.
     
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  2. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:steaming hot idli ready for dinner. and you had served me with goju. Can I have some more helpings.
    Thanks and Regards.
     
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  3. Sandycandy

    Sandycandy IL Hall of Fame

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    Looks yummy Geeta ! The one we make involves roasting the brinjal , and making Gojju with onions green chillies tamarind and coconut oil. I like your version better since the roasting takes some time. Will try your recipe today since I have some baingan in the fridge .
     
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  4. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    @Thyagarajan Sir,

    Please help your self. Thanks a lot for your comments.
     
  5. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    @Sandycandy,

    If I am not mistaken, the procedure you have mentioned is more of Baingan Bharta and roasting gives a smoky flavour. Cooking makes brinjals very soft. Btw, I have won first prize for this recipe from a local newspaper some years ago :) Please give me your feedback.
     
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  6. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Gojju Pudi (Powder)


    [​IMG]

    Gojju powder can be a blessing for gojju lovers; spend about 20-30 minutes once and relax for the next few months. I have given the measurements for 1 or 2 times use. Increase the measurements if you want to prepare more powder.


    Ingredients


    1. 2 tsp oil,

    2. ½ tbsp Bengal gram dal (Chana dal),

    3. 1 tbsp Black gram dal (Udad dal),

    4. 6-7 dry red chillies,

    5. 1 tsp fenugreek seeds,

    6. 1 ½ tsp cumin seeds,

    7. 4-5 peppercorns,

    8. 2 tbsp grated dry coconut,

    9. ¼ tsp asafoetida,

    10. ¼ tsp turmeric powder,

    11. 1 tsp sesame seeds (Safed til)


    Method



    1. Heat oil in a pan

    2. Keeping the heat on minimum and fry the ingredients in the same order mentioned above.

    3. Change of color should be enough.

    4. Let them cool.

    5. Dry grind to a rough consistency.


    Note


    1. You can store the powder in an air-tight container and store in the refrigerator for a couple of months.

    2. There is no rigidity in the proportion of Chana and Udad dal. (There are too many variations)

    3. If you want to prepare gojju with fresh masala, you may use fresh coconut in place of desiccated coconut or some recommend dry as well as fresh coconut in the proportion 50:50. According to professional cooks, the coconut oil in the desiccated coconut adds extra taste.

    4. Using this powder, one can prepare most of the vegetable gojjus in less than 20 minutes. You may make bittergourd, sweet pumpkin, ladies finger (Okra), orange skin (method 1), pineapple, capsicum, capsicum-onion and onion gojju (method 1). Only the bittergourd gojju takes a little more time to cook. Even Cucumber Hasi gojju is prepared using this powder.


    ***************************************************************************

    Vegetable Gojju

    (bitter gourd, sweet pumpkin, ladies finger (Okra), orange skin (method 1), pineapple, capsicum, capsicum-onion and onion gojju (method 1))
    [​IMG]

    (Image: Bitter gourd Gojju)

    Ingredients



    1. 100g finely chopped vegetable

    2. 1-2 tbsp Gojju powder

    3. 25 g tamarind

    4. 8-10 curry leaves

    5. Salt to taste

    6. 20 g jaggery (or to taste)

    7. ¼ tsp turmeric powder

    8. ¼ tsp asafetida

    9. 2 tbsp oil

    10. ½ tsp mustard seeds

    11. Water.


    Method


    1. Soak tamarind in 1 cup of warm water for 20 minutes and extract its juice.

    2. Heat oil in a pan and add mustard seeds. Let them pop.

    3. Add curry leaves.

    4. Add vegetable, turmeric powder, asafoetida and fry well for 3-4 minutes.

    5. Add tamarind juice. Cover and cook.

    6. When the vegetables soften, add salt and jaggery.

    7. Cook for another 4-5 minutes.

    8. Add Gojju pudi, mix well. Cook for 3-4 minutes.

    9. Addition of Gojju powder thickens the gojju. So adjust thickness by adding water. Also adjust the seasonings.


    Notes


    1. You can use bitter gourd straight away i.e., there is really no need to soak in salt or tamarind water, but if you prefer, you may soak in salt water for 30 minutes, squeeze and use. Increase jaggery, tamarind and Gojju powder a little to counter the bitterness. With time, bitterness reduces. That means this gojju tastes better after a few hours or the next day.

    2. For Onion-Capsicum Gojju, fry onions first till it becomes a bit soft and translucent. Then add capsicum pieces and cook till it is semi-soft or fully-soft, as per your preference.

    3. Sweet Pumpkin cooks faster. Remove the skin and then cut into moderate-sized pieces. If the vegetable is sweeter you may need less jaggery and tamarind.

    4. For Pineapple Gojju, remove the skin and the central pith and then chop into smaller pieces. This fruit need not be cooked for long. This too might need less jaggery, if the fruit is very sweet.

    5. For ladies finger, fry the pieces till soft and their mucilage reduces.

    6. Gojju is expected to be almost as thick as ketchup. But some prefer it a little watery.

    7. All these gojjus stay good when stored in the refrigerator upto a week and decent amount of oil is used while cooking.

    8. Generally, Gojju is not prepared during festivals.

    *************************************************************************************

    Soutekai Hasi Gojju ( Raw cucumber Gojju)


    [​IMG]

    I love this for its flavour, it reminds me of the flavours of a festive meal. It is a simple and humble way to spice up a meal or to cook in a jiffy, for an unexpected guest. In just about 6-7 minutes, we can ready this gojju. It doesn't stay good for more than a day.

    In Kannada, Hasi means raw and Soutekai is cucumber.


    Ingredients


    1. 4-5 inch long cucumber or ½ piece of a big cucumber

    2. ½ cup thin tamarind juice

    3. 2-3 tsp sugar/jaggery

    4. salt to taste

    5. ¼ tsp turmeric powder

    6. ½ tsp gojju powder


    Seasoning


    1. 1 tsp oil

    2. ½ tsp mustard seeds

    3. a pinch of asafoetida

    4. 4-5 curry leaves


    Method


    1. Peel and chop cucumber very finely.

    2. Heat oil in a small pan and crackle mustard seeds.

    3. Add curry leaves, asafoetida, turmeric powder and cucumber pieces. Mix well.

    4. Cook on slow fire for 2-3 minutes. Add salt, mix well.

    5. Switch off heat and allow cucumber to soften further in the heat of the pan and cool.

    6. Mix tamarind juice, salt, sugar and Gojju powder.

    7. Add cooled cucumber along with the seasonings and mix well.

    8. Adjust seasonings and serve.


    Note


    1. Adding cucumber to the seasoning pan cooks cucumber mildly and prevents water discharge from it later.

    2. No need to cook again as Gojju pudi is roasted already.

    3. The preferred consistency is watery.


    ************************************************************************************
     
    Last edited: Dec 23, 2017
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  7. nandinimithun

    nandinimithun IL Hall of Fame

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    Geets @GeetaKashyap
    Gojjina pudi is new to me.... ee varane madi nodteeni....
    Nim yella gojjina sangraha, supero super.... haage share madta iri....
    You are doing a wonderful job geets:cheer:
     
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  8. nandinimithun

    nandinimithun IL Hall of Fame

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    Wow, amma heege madodu.... thanks for the recipe... try madteeni
     
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  9. Sandycandy

    Sandycandy IL Hall of Fame

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    It is similar to baingan bharta but only has raw onions, raw chillies and coconut oil ( forgot to add , lots of hing too).
    Tried your prize winning recipe yesterday and it turned out well! Was a great combination with rice ! Thanks !
     
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  10. Sandycandy

    Sandycandy IL Hall of Fame

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    Geeta, Agree with nandini ! This gojju Pudi recipe is a keeper.really good to whip up a quick meal. Going to save a screen shot of this recipe on my phone . Keep them coming !!

     
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