This is one tasty Gojju that I learnt from my friend Vinanti Gouri. It literally is best out of waste! Pumpkin pith which is normally discarded, is boiled, cooled and ground with other ingredients into a tangy Gojju which goes well as a side dish with Rice or also with Roti.
- Pith of Pumpkin weighing 1/2 kg
- A two inch piece of pumpkin
- 3 tbsps grated coconut
- 1 heaped tbsp tamarind paste
- 2 roasted dry red chillies
- 2 tbsps jaggery syrup
- 1/4 tsp of mustard
- Kidney bean piece of Hing/Asafoetida
- 1/4 tsp Coconut oil
Scoop the Pumpkin pith from the Pumpkin. Deseed and wash it. (Pith is that part of the Pumpkin where the seeds are found). Boil it along with the piece of pumpkin in half a glass of water till is well cooked. Allow to cool thoroughly. Heat the coconut oil and drop in the piece of Asafoetida. Toss for a few seconds. Grind the coconut, roasted red chillies, mustard, tamarind, jaggery, roasted Asafoetida, salt and the cooled Pumpkin to a fine paste. Serve with Dal rice or Roti.
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