What do you do when you have just bell peppers and onions in your pantry? – Answer is simple, homely capsicum onion gojju!
Simple gojju to be had with rice and ghee… Like I said , since there wasn’t anything else at home – I made some ‘karuvadams’ (fryums) to go with this and viola, dinner is served. This is a simple, super quick recipe for all the working ladies out there!
Green Peppers – 2 nos (cubed)
Onions – 1 large (cubed)
Tamarind – lemon sized ball
Jaggery (or brown sugar) – 1tsp – optional
Salt to taste
Grind to paste with a little water:
Coconut shreds – 1 cup approxiamtely (frozen or fresh)
Green chillies – 3 or 4 depending on desired heat levels
Sambar powder – 1tbsp
Roasted peanuts – 1 tbsp
Oil, Mustard seeds, hing, turmeric powder & curry leaves
Heat oil and do the tadka using ingredients mentioned above. Add onions and saute and once it is wilted very slightly add peppers and fry for a few minutes. Add the tamarind water and salt. Cover and cook on low heat until well cooked. Add the ground paste, more salt if needed, jaggery – if using and mix well. Bring to a boil and the gojju is done!
I love the wonderful taste of peanuts in this. Some people also add roasted sesame seeds too to be ground to a paste. I personally don’t like the taste of it. So i omit it. You are welcome to add it if you like the taste of roasted sesame.
Bon Appetit! 🙂
The vegetables used in this gojju recipe can be changed to meet whatever you have at home . The underlying gravy – paste and the tempering would be the same for all. Some interesting combinations are pineapple and brinjal (yes, it tastes awesome), yam and red chori channa, lentils(black-eyed beans, mexican beans) and drumstick leaves etc. Let your imagination run and try out different combos 🙂 Do share with me if you hit a winning combination.
The gojju would taste like it is related to sambhar, but it is different and has a wonderful taste depending on how you grind the paste and the proportion of peanuts, chiilies , sesame and coconut used.