“Ambade (Hogplum) Gojju” … Tikshe- Godshe'- Amshe' gojju’s served as a side dish are always a delight to relish … it tickles the taste buds and make the meals that more appetizing and heartwarming … there are many types of gojju’s in GSB Konkani Saraswat Cuisine and this one gets the chance to be part of the meals only during monsoon when they are in season … I served them with jowar (jwari/ sorghum) poori and it tasted fantastic … Yummilicious …
** Gojju’s are always a delight to relish during meals as a side dish with any combo you desire. It is usually served with dal-chawal along with other dishes, however I find them much tastier served with poories or dosas. Tikshe- Godshe'- Amshe'/ Spicy- Sweet- Tangy style Gojju is often prepared in my home and today I tried this one using garlic instead of my usual seasoning of karbevu- sasam- hing (curry leaves- mustard seed- asafoetida) for a change and we loved the aromatic garlic taste.
** I have added plenty of gojju recipes before to which I am sharing a common link at the bottom of this recipe. You may browse through the same and try out that with the veggie that’s in season or any other that your family loves to relish. I am not running into more details as I have already written so much in my previous posts. Hogplum/ Ambado/ Ambatekayi is a seasonal veggie ie it is available during monsoon only though the same can be brined. Do try it out and enjoy with family and friends.
** Here is my simple recipe for “Ambade (Hogplum) Gojju” … My Style …
** Ingredients :
Ambado/ Hogplum/ Ambatekayi : 10-12
Coconut/Soyi/ Nariyal : 1 cup
Green Chillies/Tarni Mirsanga/Hirwi Mirchi : 8-10
Jaggery/Goda/ Bella : 100-150 gms grated
Garlic/ Losun/ Lehsun : 2-3
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Garlic/ Losun/ Lehsun : 5-6
** Wash, wipe dry and chop if tender or mash with a stone/ weight if not all the hogplums. Add them all into a pressure cooker along with 1 cup of water and pressure cook on medium heat to 2-3 whistles or until well done.
** Allow the hogplum to cool down completely. Then squeeze out the fleshy portion as much as possible and discard the inner pith. Put mashed paste in a mixer grinder and grind well, strain to remove any fiber and keep it ready aside.
** In a mixer grinder add freshly grated coconut along with green chillies and garlic (2 nos peeled and chopped) and grind to a very fine paste using the strained hogplum paste or water. Remove and keep this aside ready.
** Note : You can use dry red chillies in place of green chillies if desired. Just fry them in little bit of oil for a few seconds and then grind with coconut.
** In a thick bottomed kadai/ pan add hogplum paste, ground masala and mix well. Add water to bring to a thick consistency. Add grated jaggery, salt to taste, mix well and cook on medium heat stirring often until you see bubbles appearing.
** Lower the heat and cook all together for a good 10-15 minutes stirring often to avoid it being stuck to the bottom of kadai. If you find the gojju texture too thick you can add more water depending upon the consistency you desire.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add garlic peeled- cut to small pieces and fry on medium heat until they turn light brown in color, remove and pour over the simmering gojju.
** Mix the gojju well, once again check salt and consistency, and adjust accordingly. The gojju thickness on resting so adjust the texture when needed. You can increase/ decrease the chilies and jaggery to suit your requirement. Cover and keep it aside to let cool completely to room temperature before serving.
** “Ambade (Hogplum) Gojju” is done and ready to be served. Tastes best as side dish served along with other dishes as accompaniment. Though we GSB Konkani Saraswat’s usually prepare gojju to serve along with other dishes, in my home we love to have it with dosa/ poori/ parathas, you may serve this with any dish you desire.
** Gojju tastes awesome to eat in between meals as it tickles the tastes buds, making the lunch that much more tastier. Do try this delicious dish and enjoy with family and friends. You can even relish it with chapatti or apply it on bread slices, tastes yumz. If you like panpolo (neer dosa) then try that combination, tastes excellent too. I always serve it next morning for breakfast with either panpolo or oondi.
** Note : There are many methods of preparing Gojju/Tambuli, while some are cooked initially some are not depending upon the veggie used. However, Gojju is not reheated and is always served at room temperature. You can store this particular gojju in an airtight container in the fridge once it has cooled down and served it as and when required by just letting it thaw for a sometime. It remains good for 4-5 days in fridge.
** There are many more varieties of “Gojju/Tambuli” in my Blog. I am sharing a common link to the same along with one to all "Ambado/ Hogplum" link too where in you will find plenty of dishes prepared using them ... you may please check them out in leisure and prepare that which appeals to you and your family, Thank You ...
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