Batate Gojju Ambado ghalnu / Potato Gojju with Hogplum ...........
Batate (Potato) Gojju is a thick chutney consistency dish that is served as side dish along with Rice, Dalitoy and other dishes. Gojju / Tambhuli are dishes that can be served by itself with rice too. This should be served fresh with hot steaming rice. The gojju is not cooked later on as it is a sort of cold dish similar to salads. I have posted Potato Pejja Upkari which is very close and similar to this dish. However pejja upkari is served thinner consistency (consistency of daal) and can be heated later.
Peel 4-5 large sized potatoes, wash well, cut into large pieces. Clean and mash 2-3 ambado / hogplum. Put both the potatoes and hogplum in a pressure pan add a cup of water and pressure cook to 2 whistles. Let the pressure drop on it own.
Remove when cool and put it in a bowl. Mash the potatoes well and mix well. The gojju should be thick like that of the chutney texture.
For seasoning : Heat a small pan with 1 tblsp of coconut oil (or any other oil), add 1 tsp of rai (sasam), when it starts spluttering add 2-3 chopped green chilly, 1-2 red chilly cut to pieces, 1 tsp hing powder, 5-8 fresh curry leaves. Fry for a few minutes and pour over the gojju. Add salt and mix well. Serve as side dish with Dal-Chawal-Bhaji.