South Indian Gojju (Curry)

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  20 mins

This quick-cooking gojju (curry) is a Karnataka specialty.  Various vegetables can be cooked in the same way.  Each one brings its own charm and is delectable with chapati, dosa or rotti.  Pick your choice!

Ingredients:

• Vegetable of choice (Bell peppers or Potatoes or Green beans or Carrots or Eggplant or Pumpkin or White pumpkin or Raw Papaya or Okra, etc) - 3 cups
• Grated coconut - 1 cup
• Roasted gram - 1 tbsp
• Coriander seeds - 2 tsp
• Cumin seeds - 1.5 tsp
• Black pepper - 0.5 tsp
• Sesame seeds - 0.5 tsp (optional)
• Red chilies - 10-12
• Salt
• Tamarind - 1 lemon sized
• Jaggery (or) brown sugar - 1 small lemon sized
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk

Method:

• If using firm vegetables like potatoes, it makes it easier to pressure cook them with a little salt and then add to the seasoning ('Pressure' mode in IP.  Time depends on the vegetable chosen.  About 8 mins. for potatoes) 
• In a vessel dry roast the red chilies, coriander seeds, cumin, black peppercorns, and sesame seeds (if using) ('Saute' mode in IP)
• Place them all in a grinder along with coconut, roasted gram, garlic jaggery and salt
• Make a fine paste with warm water
• In a tbsp of oil, splutter mustard seeds and add curry leaves ('Saute' mode in IP)
• Add the softer vegetables (like Okra or Eggplant) and saute with a little salt 
• Cover it and cook tender or firm, as per preference (or vegetable picked)
• Add the pressure-cooked vegetables (if using any)
• Pour the ground coconut and spices paste into the cooked vegetable
• Cover and cook, stirring every now and then
• Turn off heat when it comes to a boil
• Top it with a small square of butter (optional) and serve with hot rotis, chapatis, dosas, rottis or even some rice

Tips and Tricks:

• Roasting the red chilies and spices before grinding takes away the raw smells 
• Using hot/warm water while grinding coconut, etc will help in cleaning. The blender jar won't get greasy 
• Adding a little salt to the vegetable first aids in faster cooking (it releases water) and in even taste
• Stirring for the first couple mins. after adding the paste is essential.  Roasted gram tends to become lumpy otherwise

Pictures: 

Final Outcome:

           With Potatoes and Bell Peppers

           With Green Beans

           With Zucchini Squash

             With Green Bell Peppers