Cucumber Gojju

I have been cooking and collecting recipes from almost 2 decades. I found a diary which I was using while studying my engineering in 1985. My Mysore Ajji( Mom’s Mom), is an amazing cook. She is 90 years old and is in Mysore even now. I had written down many recipes from her. So, without much delay here comes Mysore Ajji’s Gojju. I have modified the recipe to use tamarind paste instead of traditional way of soaking tamarind in water and extracting the juice.

Ingredients for grinding:

• 1 1/2 tsp channa dal
• 1 1/2 tsp urad dal
• 5-6 red chillies
• 3 tsp sesame seeds or White yellu
• 2 tsp Methi seeds
• 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

• Tamarind paste one big spoon
• 1/2 Cucumber chopped
• 6 tsp brown sugar
• 1 tsp mustard seeds
• pinch of hing
• 1 /2 tsp haldi
• 5-6 curry leaves

Method:

In one tsp oil roast all the ingredients listed for grinding. Grind these into a thick paste. Microwave the cucumber until soft. Next, in a thick pan, add oil. When it is hot, add mustard seeds, hing, curry leaves, and haldi. Next, add the cucumber, and the tamarind paste and let it boil. Finally, add the ground mixture and boil for another 7-8 minutes. Serve with Pongal or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.