E-mail : janiyer@hotmail.com

Eggplant Gojju

Ingredients

1 large Eggplant
2 Green Chillies
1 tsp. Chana dal
1/2 tsp. Mustard
1 tsp. Mysore Rasam Powder (recipe follows)
2-3 tbsp. Tamarind concentrate
Salt
1 tsp. Jaggery
Pinch of Hing
1 tbsp. Oil

Method:

1. Cut eggplants in 1" cubes.
2. Cut chillies in large pieces.
3. Heat oil, add mustard. Add chana dal, and when it turns red, add the green chilli pieces.
4. Add the eggplant pieces and cook, (stirring often to ensure all pieces cook evenly) for 5-6 min.
5. Add the tamarind paste mixed in 1.5 cups water. Boil for 2-3 min.
6. Add remaining ingredients and cook on a very low flame for 15-20 min. till it thickens.
7. Serve with Rice, Chapatis or even Dosa/Idli.

This can be made with other vegetables like: Onions, Bell Peppers or Plantains (raw bananas), and Okra i.e Bhindi (my favourite).

Mysore Rasam Powder

Ingredients:

50 Dry Red Chillies
1 tsp. Turmeric powder
1/2 tsp. Hing
2 tbsp. Coriander seeds
2 tbsp. Cumin seeds
2 tsp. Methi seeds
1/4 tsp. Black Pepper corns
3-4 sprigs Curry leaves
1-2 tsp. Oil

Method:

1. Dry the red chillies to make them crisp.
2. Fry each ingredient separately, (except turmeric and hing), with a little oil, till they emanate a good aroma.
3. Mix everything together and grind to a very fine powder.
4. Store in airtight stainless steel or porcelain jars (keeps for upto a month). For longer storage, store in the freezer.
5. Can be used for Quick Sambar, Rasam, and Gojju.

Savari Gojju

Ingredients:

3 large onions
2 Green Chillies
1 tsp. Chana dal
1/2 tsp. Mustard
1 tsp. Mysore Rasam Powder (recipe follows)
2-3 tbsp. Tamarind concentrate
Salt
1 tsp. Jaggery
pinch of Hing
1 tbsp. Oil
1 cup grated fresh Coconut

Method

1. Chop onions, and green chillies.
2. Heat oil, add mustard. Add chana dal, and when it turns red, add the green chilli pieces.
3. Add the eggplant pieces and cook, (stirring often to ensure all pieces cook evenly) for 5-6 min.
4. Add the tamarind paste mixed in 1.5 cups water. Boil for 2-3 min.
5. Add remaining ingredients, except coconut, and cook on a very low flame for 15-20 min. till it thickens.
6. Add coconut and cook for 3-4 minutes more.
7. Serve with Rice, Chapatis or even Dosa/Idli.

Kannada Gojju

2 cups mixed vegetables (Bell Peppers, Eggplants, Spring Onions etc.)
2 tsp. Gojju powder
1 tsp. Tamarind concentrate
Salt
2 tsp. Oil
1/2 tsp. Mustard
1 tsp. Jaggery
Few Curry Leaves
Pinch of Hing

Method

1. Heat oil, add the cut vegetables and fry for 5 min.
2. Add 1/2 cup water and the salt and cook for 5 min.
3. Add the tamarind concentrate mixed in 1 cup water, boil for 5 min.
4. Add jaggery, hing, curry leaves and the gojju powder. Simmer for 10 min.

Gojju Powder

50 Dry Red Chillies
1 tsp. Turmeric powder
1/2 tsp. Hing
2 tbsp. Coriander seeds
2 tbsp. Cumin seeds
2 tsp. Methi seeds
1/4 tsp. Black Pepper Corns
3-4 sprigs Curry Leaves
1-2 tsp. Oil
3 tbsp. Chana Dal
2 tbsp. Sesame seeds

Method

1. Dry the red chillies to make them crisp.
2. Fry each ingredient separately, (except turmeric and hing), with a little oil, till they emanate a good aroma.
3. Mix everything together and grind to a very fine powder.
4. Store in airtight stainless steel or porcelain jars (keeps for upto a month). For longer storage, store in the freezer.

This is best with mixed bell peppers.

Hagalkai Chinna Gojju

Ingredients

3 Bittermelons (karela)
1 Green Chilli
1 tsp. Mysore Rasam Powder
1 tsp. Turmeric
Salt
pinch of Hing
3 tsp. Oil
1/2 tsp. Mustard
Curry Leaves
1 tsp. Sugar
2 tsp. Tamarind concentrate

Special powder:

1 tsp. Cumin
1/4 tsp. Methi
1/4 tsp. Black Pepper
2 tsp. Sesame seeds
Fry all the ingredients and powder to a fairly coarse powder.

Method

1. Cut bittermelons into very thin 1" strips. (If using the Chinese type of bittermelons, you can skip the next step)
2. Sprinkle turmeric, salt, oil and sugar on the vegetables, and set aside for 20 min. Rinse and squeeze out as much water as you can.
3. Heat oil, add mustard, then the chilli and the bittermelons. Fry for 5-7 min.
4. Add the tamarind mixed in water, boil for 5 min.
5. Add remaining ingredients, except special powder, and simmer for another 7-10 min.
6. Add the special powder, mix well and cook for 2 min.
7. Serve hot with Rice.

This actually tastes better the next day, when all the flavours have soaked into the vegetables.

Enjoy and send me feedback.