“Cucumber ~ Green Grapes Gojju” ….. A Spicy ~ Tangy Side Dish that is sure to tickle your taste buds when served as an accompaniment for lunch with Dal-Chawal or with Roti too ….. Yummy Yumz ….
Gojju with fruits is quite common in Southern Parts of India. Sasam a Konkani Saraswat dish (Eg. Avnas Ambe Sasam / Pineapple Mango Sasam) is also prepared in similar pattern. However, in sasam we do not boil the masala where as In the preparation of these Gojju’s both the fruits and the masala is brought to boil. I love making variations in dishes. I came across pineapple gojju and prepared the same a few days back. It turned out awesome. I have already blogged the same. Green Grapes are also used in similar pattern for gojju. In my search for gojju, I came across so many that I lost counts and method of preparing them. I also came across some with cucumber too. Now I was confused and as usual decided to prepare my own method as I had got the jest of the same. I added in coriander leaves while grinding along with a few fresh ajwain (Oam / Vovo) leaves (my twist to the dish). I must say this was really flavourful. This dish is served as a side dish along with dal chawal and other dishes during festive seasons. You may prepare the same and serve with roti too. Goes well.
For Masala : Grind to a smooth paste 1 cup of freshly grated coconut along with 1 cup of freshly chopped coriander leaves, 3-4 green chillies (Plus or Minus as per individual liking), 2-3 fresh chopped freesh ajwain leaves, ½ tsp of rai, 1 tsp hing powder with ¼ to ½ cup of water. Do not add more water. The masala should be ground smooth and thick in texture.
Peel off the skin and cut into small sized cubes 2-3 medium sized cucumbers. Also wash well and drain and then cut into two lengthwise 200-250 gms of seedless green grapes. Add these both in a thick bottomed kadai along with ¼ cup of water and cook on medium heat for about 5 minutes. Keep stirring gently often to cook them evenly. Do not overcook the cucumber or grapes. Just a gentle boil is enough they should remain crunchy.
Now add in the ground masala to the cooked cucumber ~ green grapes and mix well. Add in salt to taste. Add water only if necessary. This is a thick textured dish served like thick chutney, as a side dish, so there should not be water which will make it runny. In southern parts of India, it is served on plantain leaves at meal times during festive season and if make thinner the water will leaves from the sides. Hence it is made thick. You can check properly the texture on the picture. Cook on medium heat, mixing it well often to evenly distribute the heat and not let burn at the bottom. Once you see bubbles erupting from masala. Remove from fire.
For Tempering : Heat 1 tblsp of coconut oil (Op) in a small pan. When hot add in 1 tsp of mustard seeds, when they begin to splutter, add in 8-10 curry leaves fry for a few seconds. Remove and pour it over the curry.
Cover the dish and keep it aside for the flavours of the tempering to seep in to the dish / gojju. Let the gojju cool to room temperature. This dish is served at room temperature and not hot. If at all you have more than 3 hours of time in serving, keep it in the fridge and then remove and keep it at room temperature for 30 mins before serving. Serve this gojju as a side dish along with other main dishes during lunch. Yummy.