accompaniment / gojju / indian / lunch / lunch box / onion-garlic free / rice / roti / vegetarian

tondekai gojju

300 gm Tondekaikitchen tondekai

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. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s