Gojju is a style of curry popular in Bangalore & surrounding region of India. This gravy typically thicker than normal South Indian curries uses fresh whole spices. The spice mixture is roasted in little bit of oil and ground with coconut and cooked with veggies. There are several types of veggies used for Gojju, but, most famous ones are Okra, Bitter Gourd, egg plant etc. One of the rare variety of Gojjus is Orange Peel Gojju. This citrusy fruit peel gives adds an extra zing to the spicy Gojju.
Orange Peel – 1 cup
Dry coconut – 1/2 cup
Coriander seeds – 1 table spoon
Sesame seeds – 1 table spoon
Cumin seeds – 1 tea spoon
Dry split chickpeas (channa) – 1 tea spoon
Dry red chili – 6 to 7
Jaggery – 1 cup
Tamarind paste – 2 table spoons
Oil for roasting – 2 table spoon
Mustard , Asafoetida, cumin seeds, Curry leaves and couple of dry chili strands for seasoning.
Salt to taste
To begin with, in a small pan add a spoon of oil and roast all the spices (seeds & chili) till they are light brown. Keep it aside for it to cool. Once the spice mix has cooled down, add dry coconut and couple spoons of water and grind it into a paste. Separately, also grind orange peel into a paste or slightly granular mixture.
Now, heat 2 spoons of oil and add mustard, cumin, asafoetida & let mustard splutter. Add orange peel paste and saute it for about 2 mins.
Add ground Jaggery, tamarind paste & salt, mix it well and let it cook for another 2 mins. Now, add the ground spice mixture mix it well and add quarter cup of water and close the lid and let it cook.
Keep stirring the mixture occasionally, after about 3-4 mins, the oil starts separating from the sides and that’s an indication of the Gojju being ready. You can in half a spoon of oil, add curry leaves and red chili seasoning and add it on top of the Gojju. The Gojju is good with Roti or Rice.