“Karmbala Gojju (Starfruit Chutney)” … having access to these delicious fruits that can be used bother raw or ripe makes it that much more appealing to try out various dishes with … here is a lipsmacking Amshe’ Godshe’ Tikshe’ Gojju (Tart Sweet Spicy/ khatHa meetHa teekHa chutney sort of dish) on lines of our own kottambari palle gojju, prepared using semi ripe karmbala that tastes great served as a side dish during lunchtime … you can also relish it with any dish of your choice like dosa/ idlies/ oondi/ parathas etc. Yummilicious …
** Ahhhaa this is a little bit of Amshe’ Godshe’ Tikshe’ Gojju (Tart Sweet Spicy/ khatHa meetHa teekHa chutney sort of dish) served as side dish be it along with an type of meal, is quite a chatpata/ tongue tickler, making you crave for some more of the same. Gojju is a thick chutney sort of a dish prepared in varities that goes well with any dishes as it is usually served as side dish. In Konkani Saraswat Cuisine we have plenty of them and they are all equally very tasty though the most famous of all is kottambari palle gojju ie the one prepared with coriander leaves (dhania).
** I have shared plenty of them in my Blog and will share a common link at the bottom of this recipe for easy access, you can browse through and try out those that appeals to you. Karmbala/ Carmbola/ Starfruit is veggie sort of fruit that can be used both in raw and ripe form and is close in taste to bimbul/ tree fruit sorrel. However the plus point with this one is it has a sweetish tinge when ripened and so you can prepare more types of dishes using them unlike with bimbul, so here is my own concoction of a dish ie gojju using the same, do try it out and enjoy with your family and friends.
** Here is my own concoction recipe for “Karmbala Gojju (Starfruit Chutney)” … my style …
** Wash, wipe dry and slice off both the edge portions of about 5-6 semi ripe karmbala/ carmbola/ starfruit. Now cut them into small sized pieces and put them in a pressure cooker pan. Add enough water, say just to the same level of the pieces and pressure cook on medium heat to 3-4 whistles or till cooked to soft consistency.
** Note : The ridges of karmbala/ starfruit is slightly trimmed while adding for curries, however here since we are grinding the same, there is absolutely no need of following that and you can just cut them all randomly too for pressure cooking.
** Once the pressure in cooker has fallen, open the lid and allow the cooked karmbala to get completely cooled down to room temperature. Now add this into mixer grinder along with the water in which it is cooked. Add 5-6 fried in little bit of oil kashmiri red chilly (kumte mirsanga/ byadgi mirchi), 3-4 tblsp of jaggery powder (goda pitti/ gud/ bella), a small marble sized piece of tamarind (chinchama/ Imly) and grind to a smooth paste adding in more water only if necessary. Remove ground paste into a bowl, add salt (namak/ meeta) to taste and mix well adding in more water only if necessary.
** Note : The consistency of gojju should be thick than of curries, so keep in mind the same while adding water and do so only if absolutely necessary.
** For Tempering/ Seasoning/ Pannaka : Heat 1 tsp of coconut oil (nariyal tel/ narlel tela), add ½ tsp of mustard seeds (rai/ sasam), when they begin to splutter add ¼ tsp of hing (asafoetida) powder, 8-10 fresh curry leaves (kadipatta/ karbevu), fry for a second or two and then pour it over the prepared and kept gojju.
** “Karmbala Gojju (Starfruit Chutney)” is done and ready to be served. A lipsmacking Amshe’ Godshe’ Tikshe’ Gojju (Tart Sweet Spicy/ khatHa meetHa teekHa chutney sort of dish) that is usually served as side dish be it along with an type of meal in Konkani Saraswat Home … I served it for lunch along with Alando Batate Sukke, Vaingana podi, dalitoy and rice and it was definitely a lovely lunch that we relished to our heart’s content. However, you can serve them as accompaniment with any dishes of your choice likeh dosa/ idlies/ oondi/ parathas etc. and it tastes equally delicious.
** Sharing a common link to all “Gojju” recipes shared in the blog, do check them out and try that which appeals to you and your family ….
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