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This Gojju I ate in my friend Vatsala's house, They are kind of far relatives for me, Her Mom-in-law and my Atte (father's eldest sister) were very good friends, They also come from Hassan district, she is a very good cook, Once when I went to see her, she had Ubbu roti & Menthyad gojju, After I tried it I just loved it so much, I learnt from her to make it, I think I have altered it a little but, as always First taste is the best taste you can ever get.....I really do not make as she makes but my children say I have done it very well!!! (as they have not tasted her cooking!!).
MENTHYADA GOJJU (FENUGREEK GRAVY)
Ingredients:
- 2 tbsp of Fenugreek/methi/menthya seeds
- 1/4 tsp cumin seeds
- 5-5 Red chillies (Guntur-Badgi)
- a pinch of asafoetida
- 5 to 6 or gooseberry sized Tamarind
- 1 sprig of curry leaves
- 2 to 3 tbsp of oil
- 1 tsp mustard seeds
METHOD:
- Fry fenugreek seeds, cumin seeds & red chillies in a wok and keep aside to cool, fry fenugreek seeds until they are golden brown in colour do not allow it go black in colour.
- Soak tamarind in 1/2 a tumbler of warm water and extract thick juice out of it, filter & keep it aside.
- Take a deep bottomed wok, heat oil and a tsp of mustard seeds when it splutters add curry leaves & the extracted Tamarind juice and allow it boil in a low flame for a few minutes.
- Meanwhile nicely powder the fried ingredients in a mixie and make it into a paste with very little water .
- When the juice boils for few minutes and the above paste and mix well together with required quantity of salt & asafoetida and leave it on the stove for few more minutes.
- If you want you can add a little bit of jaggery it is optional and now it is ready to serve.
- It goes very well with chapatis, rottis and with rice too!!.
