Cucumber which is perceived as salad vegetable is used for preparing dishes that could well pair with rice/ roti/chapathi and ragi mudde in Southern India. Hosi gojju is a sweet sour sauce prepared using uncooked veggies. Who can be a better candidate for this than the cool cucumber.
This delectable gojju is easy to prepare, brings in goodness of spices and herbs, stimulates taste buds and is light.
Ease - very easy
Time - 20 minutes including prep and cooking
Ingredients
Cucumber - 3 small and tender Green chillies - 3 -4
Grated coconut - 1/2 cup
Tamarind - 1 gooseberry size
Jaggery - crushed - 2-3 spoonful
Turmeric - 1/2 spoon
Channa dal - 1 spoon
Urad dal - 1 spoon
Fenugreek - 1/2 spoon
Cumin - 1/2 spoon
Sesame seeds - 1 spoon
Salt to taste
Mustard seeds - 1/2 spoon for seasoning
Oil - for seasoning - 1-2 spoons
Hing -small pinch for seasoning
Method
- Wash and chop/finely cut cucumber. (No need to peel if tender)
- Soak tamarind with little water
- Roast channa dal. urad daltill golden, add fenugreek, cumin roast further, add sesame and roast, finally add green chillies and roast for a minute remove from fire and keep aside.
- Heat oil in a seasoning pan/ wok add mustard let it splutter, add curry leaves and hing
- Grind the roasted ingredients with turmeric, coconut, tamarind, jaggery, salt with very little water.
- Mix chopped cucumber, ground masala and seasoning
Tips
- Use vegetable slicer/chopper to cut cucumber to save time and get uniform cut.
- I choose tender cucumbers that save me time for peeling and removing seeds and pulp. After wash they go straight for cutting- saves nutrients and dietary fibre
- After adding masala to cucumber it starts releasing water resulting in watery sauce. You may add salt to cucumber and use the water released to grind masala.
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