2 cup scrapped coconut
Roasted til 2 tbsp.
Roasted Bengal gram 1 tsp.
Ginger 2 inches sliced
Roasted red chilli 8
Tamarind juice 2 tsps.
Salt to taste.
Seasoning mustard, kharipatta oil
Dice the Tondekai, and cook.
Roast the coconut and grind with all other ingredients, to a fine paste
Add in the boiled Tondekai, salt and a bit of jaggery.
Heat till it just breaks to a boil
Season with mustard, kharipatta tossed in hot oil. Coconut oil is preferable.
Goes well with roti and rice.
gojju’s are usually tangy.