INGREDIENTS TO ROAST AND GRIND TO PASTE
BENGAL GRAM DHAL- 7 TSP
WHITE SESAME SEEDS- 4 TSP
RED CHILIES- 7 NOS
MUSTARD- 1/2 TSP
METHI SEEDS- 3/4 TSP
COCONUT GRATED- 1 1/2 TBSP
OTHER INGREDIENTS
PUMPKIN- 200 GRAMS
TAMARIND LEMON SIZED
TURMERIC POWDER
SALT ACCORDING TO TASTETEMPERING
OIL- 1 1/2 TBSP
MUSTARD- 1 TSP
ASAFOETIDA- 1 TSP
CURRY LEAVES- 1 SPRIG.
PREPARATIONExtract tamarind syrup by soaking tamarind in warm water. Roast all the ingredients in 2 tsp of oil and allow the ingredients to cool and grind to paste using little water. In a pan add 1 1/2 tbsp of oil and add all the ingredients for tempering over this add diced pumpkin and saute for 2 minutes and add tamarind syrup and heat for 3 minutes till the veggie turns soft. Then add the ground paste,salt and some water and keep stirring to avoid lumps and when the gojju begins to boil switch off. It will serve 5 to 6 people.
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