I have blogged about Gojju, a specialty from Karnataka, in one of my previous posts. It’s one of my favorite side dishes. It’s usually eaten with Rice or Rotis but today, we ate it with Dosa, My friend Madhu dropped by yesterday to give me her home-grown Yellow squash. That was really sweet of her. I decided to make Gojju with it and have it with dosa instead of the usual green chutney. It turned out to be an excellent combination. I would imagine that phoolka rotis with this gojju would make an unbeatable combo.
2 cups yellow squash cut into small to medium size pieces (about 1 inch)
½ cup fresh grated coconut (Optional)
1-inch diameter ball of tamarind
1 table spoon jaggery/gud
¼ tea spoon turmeric/haldi
For masala paste:
½ tea spoon fenugreek seeds/methi seeds
½ tea spoon mustard seeds
½ tea spoon sesame seeds/til/yellu
1 tea spoon jeera
1 tea spoon chana dal
7-8 dry red chilies
1. Soak tamarind in ¼ cup warm water for a few minutes. Crush the tamarind softly with your fingers and extract juice. Throw away the pulp.
2. Heat 2 table spoon oil, and do a vaghar/tadka with ¼ tea spoon mustard seeds, a pinch of hing.
3. Add cut squash pieces and turmeric and cook on medium-low heat.
4. On the side, fry all the ingredients for masala powder in ½ tea spoon ghee or oil for about 3 minutes.
5. Grind the fried masala to a fine paste by adding about ¼ to ½ cup of water.
6. When squash is almost cooked, add tamarind water and cook for another 2-3 minutes.
7. Add the masala paste, jaggery and salt to the Bhindi and bring everything to boil.
8. Add about ½ cup to 1 cup water to make the gravy a little less thick. Cook for another 3-4 minutes and shut off the stove. Gojju will thicken slightly after it cools down.