Hirekayi-tomato gojju

.2 llarge potatoes
2 medium heerkayi /ridge gourd
2 medium tomatoes,
3 green chilies.
2tbsp. scrapped coconut.
Salt to taste
Seasoning.
Mustard
Coconut oil
Red chillies
Hing.
Kadipatta
Method
All the vegetables are cooked in a cooled.
green chillies and scrapped coconut and added to this with salt and mashed well.In a wok 2 tsp oil is warmed, and 2 tsps of mustard is dropped when the mustard pops add 1 tsp of urad dal, 2 broken red chilies, turn the flame off, add hing and karipath, our over the vegetable mixture

Batata gojju.

ingredients.
2 boiled potatpes,
4 green chillies, finely chopped
1 tbsp. tamarind water
1 tbsp. scrapped coconut.
jaggery to taste
salt to taste
water quantity sufficient.
seasoning
1 tsp. coconut oil
2 tsps. mustard
1tsp.urad dal
2 dried red chillies
pinch of hing
curry leaves.

method

in warm water, dissolve salt, tamarind water, jaggery. mash in potatoes, coconut scraping and green chillies.

seasoning is done by heating oil in a wok, add, mustard seeds, then the urad dal when the mustard spurts add red chillies and take off the flame, now add hind and curry leaves.

nirulli gojju

ingredients,
5 onions finely chopped.
2tsps tamarind water
2 tsp red chilli power/green chillies 4
jaggery to taste
salt to taste
2 tbsp. of scraped coconut
2 tsps. of coconut oil.

method

mix all the ingrediants well with your hands. garnish with coriander leaves.

• this goes well as a side dish to dosa
• this combination is also good mixture to stuff brinjals.

Nirulli gojju.

badane kayi barta.

ingredients:
1 large brinjal
2 onions finely chopped.
2 tomatoes finely diced.
1 tsp garam masala
2 tsp red chilli powder.
salt to taste
chopped coriander
oil for shallow frying.

method

• roast the brinjal well on a direct flame, or in a cinder.
• Peel and mash
• in a wok heat oil, add half the onion, till it begins to brown,
• now add garam masala,red chillie powder, and diced tomato.
• finally add salt and mashed brinjal.
• garnish with onion and coriander leaves.

Badane gojju

Ingredients.
One large brinjal
4 green chillies
1 tbs. tamarind water,
1 finely chopped onion
Salt to taste.
1tsp. coconut oil
Mustard and hing for seasoning.
1 tsp. grated coconut.
Method:
• Roast the brinjal well, on direct flame.
• Keep it closed for about half an hour,
• Peel and mash it, add green chillies, tamarind juice, salt and finely chopped onion and mix well.
• In a wok, heat the oil, add the mustard, when it crackles add the hing(asafoetida)
• Garnish with grated coconut.

Badane gojju

Ingredients.
One large brinjal
4 green chillies
1 tbs. tamarind water,
1 finely chopped onion
Salt to taste.
1tsp. coconut oil
Mustard and hing for seasoning.
1 tsp. grated coconut.
Method:
• Roast the brinjal well, on direct flame.
• Keep it closed for about half an hour,
• Peel and mash it, add green chillies, tamarind juice, salt and finely chopped onion and mix well.
• In a wok, heat the oil, add the mustard, when it crackles add the hing(asafoetida)
• Garnish with grated coconut.

Shunti chutney.( ginger chutney

)
Ingredients
½ coconuts,
½ to 1” ginger.
4 green chillies.
1 tsp. jeera.
3 pepper corn,
lime sized tamarind
salt to taste.
Method: wet grind all the ingredients with minimum water.

Garlic chutney

ingrediants
2 large garlic peeled.
1/2 coconut
6 red chillies dry roased.
a lime sized tamarind
salt to taste.
method:

• roast the garlic till brown.
• with minimum water grind coconut, salt, redchillies, and tamrind to a coarse paste.
• now add the the garlic and grind to a fine paste.

if this mixture is ground dry then it can be stored.

the dry mixture is also helpful as stuffing for katchories.

in absolute emergencies it can be used as a base for curries.