This ginger Gojju goes well with rice dishes or even with chapatti. Toasted bread slices can also be served with this Gojju.
Ginger Gojju
Course: GraviesCuisine: IndianDifficulty: EasyServings
10
servingsPrep time
5
minutesCooking time
15
minutesThis ginger Gojju goes well with rice dishes or even with chapatti. Toasted bread slices can also be served with this Gojju.
Ingredients
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cumin (Jeeragam) – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Red chillies – 3 to 4
Asafoetida – a small piece
Til (sesame) seeds – ½ teaspoon
- For seasoning:
Gingelly Oil – 2 tablespoons
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Asafoetida powder – a pinch
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Jaggery – a small piece
Directions
- Wash the ginger pieces and peel the skin. Grate it or chop it very finely. It should be about 3 tablespoons.
- Soak tamarind in water and extract the juice. The tamarind water should be about 2 to 2 and half cups.
- In a pan add a tablespoon of oil. When it is hot add ginger gratings and fry till it becomes golden brown. Remove and keep it aside.
- In the same pan add Bengal gram dhal, Urad dhal, Cumin (Jeeragam), Fenugreek seeds, Red chillies, Asafoetida, Til (sesame) seeds and fry until it becomes golden yellow. Remove and cool it. Then grind it to a fine powder.
- In a thick frying pan, add oil and when it is hot add mustard. When it pops up add urad dhal, asafetida powder and curry leaves. Fry till the dhal turns light brown.
- Add tamarind water along with turmeric powder and salt. Allow to boil.
- When it starts boiling, reduce the heat and sprinkle the above powder and stir well.
- You can also mix the powder with little water and add (this will avoid the powder becoming a lump). Allow to boil for few more seconds.
- Then add fried ginger and jaggery and once again stir it well.
- Keep it in the stove for few more seconds and remove.