I have already posted a Bell pepper curry popular in North Karnataka. Here is another. Called Gojju or Menskai in the local parlance, the Gojju is normally mixed with rice or also served as a side dish with Jolada rotti or chapati. Various other vegetables too can be substituted for Bell pepper. The most popular is the one made with pines.
Ingredients:
2 medium sized Bell peppers cut into bits.
4 tsps white sesame
1 tsp black sesame
6 tbsps grated coconut
5 roasted Byadgi chillies
4 roasted Guntur chillies
1 heaped tbsp tamarind paste
6 tbsps jaggery powder or a small piece of jaggery
1 tbsp black gram/ urad dal
1/4 tsp Fenugreek seeds
A kidney bean sized piece of asafoetida
A pinch of turmeric powder
Salt
4 tbsps coconut oil.
For the tempering:
1 tbsp oil
1 tsp mustard seeds
1 dry red chilly
2 sprigs curry leaves.
Method:
Dry roast the sesame seeds till they splutter and turn a golden brown. Roast the chillies in a tbsp of oil. Remove. Add the urad dal, fenugreek seeds and asafoetida. Roast till the urad dal turns light brown in colour. Remove from flame and allow to cool. Grind the roasted items, coconut and roasted sesame seeds to a fine paste with enough water. Heat two tbsps oil in a pan. Drop in the chopped Bell pepper, turmeric and salt. Saute for a couple of minutes. Add the tamarind paste and jaggery. Add a glass of water and bring to a boil. Simmer till the bell pepper is seventy five percent done. Pour in the ground paste , cover and cook till done. Heat one tbsp oil. Add the mustard. After it splitters add the dry red chilly and curry leaves. Pour the seasoning into the Gojju. Mix well and serve hot.
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