Politically speaking, this dish shouldnt be posted now. Given the price of Onions in India, its probably cheaper to buy Gold !.. And with the elections looming hard, it isnt hard to figure out how and why the humble onions has been cartelised and made out of reach for the common man. Everyday we hear stories from maids and labourers who are working in our building about how this veggie has reached never before prices of 70-80 rs per kg. Even the Onion Parathas or Onion Pakoras or Onion Uttapams have been out of reach in every day kitchens, not to mention the Salads.
Well, things being that, why not some spread some cheer to spread the versatility of Onions with this simple to make and yummy tasting Gojju. Traditionally in Karnataka cuisine, Gojju is basically a tamarind based thickish stew with or without veggies, but which have a longer shelf life due to the addition of Tamarind like the Orange Peel Gojju, Pineapple Gojju or even the super popular Bendekaayi Gojju (with Okra)..
Today's post - Eerulli Gojju (Eerulli in Kannada means onions) - is something you can pack for long rail journeys (do they still happen in this age of quick vacations and flight hopping ??) or even something you can rustle up when you are lazy to cook anything else. With refrigeration, this stays for 2-3 days and tastes heavenly with Curd Rice (well, I am a rice lover, so any curry / stew tastes great with rice- its my ultimate comfort food, and I am not apologetic about it)...
So, to cut things short, do try out this yummy lipsmacking gojju. You can eat it with Chapatis (flat Indian bread), Idlis or even Dosa. If you are planning to take it for a picnic or long trip, cut out the coconut and increase the tamarind and use no water at all, it will keep for atleast 2 days - and goes well with Theplas if you wish :-))
Prep time : 10 mins | cook time : 15 mins | Serves : 2
- Onions - 3 large
- Oil - 2 TBSP
- Tamarind Extract - 1/4 cup (or 3 TBSP Thick tamarind paste)
- Salt - to taste
- Jaggery - 4 TBSP
- Fenugreek seeds / Methi - 1/2 tsp
- Red chillies - 2 to 3
- Dry coriander seeds / dhaniya - 1/2 tsp
- Channa Dal / split Bengal gram - 2 tsp
- Jeera / Cumin - 1/2 tsp
- Coconut grated - 1/4 cup
- Oil - 2 TBSP
- Curry leaves, coriander leaves - few
- Hing / Asafoetida - a pinch
- Mustard seeds - 1 tsp
1) Mince onions fine. Soak tamarind in warm water for 5-10 mins and derive a thick extract.
2) Roast all the ingredients (under grind list) one by one, incl coconut till they turn slightly brown. Grind them to a smooth paste using very little water.
3) In a pan, add 2 TBSP oil. Splutter mustard seeds, curry leaves and hing. Add the onions and saute them till they turn slightly brownish (about 8-9 mins). Now add the ground paste, salt, jaggery and saute again for 4-6 mins, and now add the tamarind extract. Do not add any more additional water, and let it simmer for 8-10 mins on a low flame till the raw smell disappears and it comes to a thickish curry kind of consistency. If you need to thicken it, mix 1 tsp of rice flour in water and add till it thickens and an oil glaze appears on the top.
4) Transfer to a serving bowl and dip hot chapatis or Idlis or even Dosas into it and enjoy :-))