Gojju is a favorite South Indian dish. It usually features okra or potatoes, white or yellow pumpkin, or eggplant.
This summer I spotted a blackberry bush full of fruit at the far end of our backyard. The berries had a slightly tart and sour taste -- perfect for Gojju!
Serve the Gojju like this:
Gojju: Blackberries In Hot, Sweet And Sour Gravy
Ingredients
- 2 cups blackberries
- 1 tsp fenugreek seeds
- 1 tablespoon coriander seeds
- 1-4 red chilies
- 1 cup garbanzo bean flour
- 1 teaspoon turmeric
- 1 tablespoon tamarind paste
- 1 and 1/2 teaspoons salt
- 2 tablespoons brown sugar
Instructions
- Wash blackberries and cover with water. Add turmeric and ½ teaspoon salt. Cook on medium heat for 5-6 minutes. Be careful to not over-cook!
- Roast fenugreek seeds, coriander seeds and red chilies on medium heat for a few minutes, until the fenugreek is slightly brown. Add garbanzo flour and grind together to a fine powder. Add this to the berries and mix well, taking care to break any lumps.
- Add 3 cups water, tamarind paste, remainder of salt and brown sugar. Stir well. Cook for another 5 minutes. (Add 1 more cup of water if you want more sauce.)
3.1
Serve the Gojju like this:
- Add one tablespoons mustard seeds to one teaspoon of hot oil. Remove the seeds from the head heat when they splutter.
- Pour the seasoning over the Gojju and garnish with cilantro and curry leaves. This is best served on a bed of rice or rice noodles.