Ingredients
1/2 cup seedless grapes
1 tsp tamarind paste
3 tsp sambar powder
2 tsp any chutney pudi (optional)
2 tbsp fresh coconut gratings
2 tsp roasted white til/sesame seeds
Salt to taste
Jaggery to taste
For the tempering:
3 tsp oil
1 tsp mustard
1/2 tsp hing/asafoetida
Curry leaves
Procedure
Wash and cut grapes into halves. In a bowl, mix tamarind paste, sambar powder, chutney pudi, coconut gratings, and sesame seeds. Adding little water make a thick paste.
In a pan heat half tsp oil, add cut grapes, and cook till it turns soft. Transfer them to a bowl.
Heat the remaining oil in the same pan, and add mustard. Once it starts crackling, add curry leaves and hing.
Now add the prepared masala paste, and fry for a minute.
Add jaggery and cooked grapes. Add water and adjust the consistency.
Let it boil for 5-10 minutes and turn off the flame.
Serve with rice, roti,thepla, or poori.
You can use this gojju for 2-3 weeks if it is refrigerated.
You can substitute grapes with pineapple or raw mango(totapuri)
Boil raw mango or pineapple chunks in water if you are using them.
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