“Karmbala Gojju/ Starf Fruit (Carmbola) Chutney” … Gojju is a part of Konkani Saraswat Cuisine that can be prepared with a variety of veggies/ fruits etc. … here is the one I prepared with karmbala, a very tasty tongue tickler when served with hot Ukde SheetHa (Red Boiled Rice) … indeed a wonderful combination and one really does not need any other dish along with this one … trust me chibbechi mattHi vatta, Yummilicious …
** Gojju is a thick chutney sort of a dish that is not cooked once it is ground though initially if prepared with fresh veggies it needs to be either roasted or cooked while the brined ones can be ground straight away. I have shared a lot of gojju prepared with different veggies and brined ones too as we love to have it with hot steaming rice. If you have never tasted this combo then you must, it is definitely a very healthy combo added on is the fact that it is simple to prepare and above all gives great satisfaction to both tongue and tummy.
** I am sharing a common link at the bottom of this recipe which you may browse through for more options and prepare with those that are easily available in your vicinity. Recently I cam across Karmbala/ Star Fruit in market and I purchased them straight away as it is somehow it is really rare to get them these days. This fruit being similar in composition with bimbul/ sorrel tree fruit can be easily used in its place in all curries and other dishes too. The added bonus is that it can be used even when ripened in some of the dishes which taste wonderful.
** Here is my recipe for “Karmbala Gojju/ Starf Fruit (Carmbola) Chutney” which is the same as of other gojju with slight variations, do try this out if you have acess to star fruit ….
** Wash and wipe dry 3 large sized Karmbala/ Starf Fruit/ Carmbola. Slice off the edge portions and only a thin edge slice of the ridge portion of star fruit and then cut them into small pieces or into rings. Add this into pressure cooker along with one glass of water and pressure cook to 2-3 whistles on medium heat. Let the pressure drop on its own, when able to open the lid, do and allow to get completely cooled before you begin to grind the gojju.
** Add in mixer grinder cooked Karmbala along with cooked water, roasted in little bit of oil 6-8 Kashmiri red chillies (kumte mirsanga/ byadgi mirchi), 3-4 garlic cloves (losun/ lehsun) skin peeled, 1 cup of freshly grated coconut (soyi/ nariyal) and grind to a smooth paste adding more water only if necessary. Remove the ground gojju into a bowl, check consistency and add in water if required. This is a semi thick textured chutney sort of dish.
** Add salt (namak/ meeta) to taste along with 1 tblsp of raw coconut oil (narlel tela/ nariyal tel) and mix well. Please note that we add coconut oil as it is and is not heated, so do not do so, also preferably use coconut oil only for taste and flavor, not sure how it tastes otherwise. If to be served after some time, then place it in air tight container immediately in fridge or serve it immediately or else it tends to get fermented, so be careful.
** “Karmbala Gojju/ Starf Fruit (Carmbola) Chutney” is done and ready to be served. This is a side dish that can be served also as a main dish with rice for those who want to have a simple tummy satisfying meal. In my home if need be I just prepare one upkari/ bhaji on any veggie along with gojju and rice and keep it at that without crowding with extra dishes unless we have guests or friends dropped in for food, as we love it that way.
** Do try this simple gojju to be served with rice, you will be surprised at the awesome taste it imparts, its sort of a tongue tickler to be had, what we say in amchi as chibbeche matthi kaduka. This is so beccause back to back festive days always make you end up with heaviness in stomach and the desire to go light with some spicy- tangy tasted meal craves up and this is just the one you are looking out if so, trust me really a satisfactory gojju for sure.
** Sharing a common link to all the “Gojju” recipes shared in the blog before below, do browse through and try them out in leisure ….
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Thanks.