A lovely tangy Gojju aka Dip to enjoy either with your meals, on bread or even with Chapati. This recipe by my friend Aruna Panangapalli uses the peel of oranges to make this tangy , sweet and spicy Gojju.
1 cup orange peel from about two oranges
5 tbsps jaggery syrup
2 tbsps Tamarind paste
1 tbsp dry roasted sesame seeds
1 tsp Kashmiri chilly powder
For the tempering:
1 tbsp oil
1 tsp mustard seeds
A large pinch of Hing/ asafoetida
1 sprig of curry leaves
1/4 tsp Turmeric powder
Powder the roasted sesame seeds coarsely. Keep aside. Scrape the insides of the peel ( the white portion) as it may make the Gojju slightly bitter. Cut the peel into tiny bits. Heat oil in a pan. Add the mustard seeds and after they splutter add the Hing and curry leaves. Toss and immediately add the orange peel, salt and turmeric powder. Saute for a minute and pour in one glass of water. Bring to a boil and simmer till the peels are cooked. Add the tamarind paste, jaggery syrup and roasted sesame seed powder. Keep boiling till the Gojju thickens to dropping consistency. Switch off, cool and bottle.
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