Menthe Gojju

Cuisines

Best for

Recipe

Ingredients

	1 bunch	Fenugreek Leaf , fresh
	2 tablespoons	Tamarind , pulp
	1 tablespoon	Jaggery
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Chana dal
	2 tablespoons	Sesame Seed
	3 tablespoons	Coconut , grated
	4-5	Red Chili , dried
	1 pinch	Asafoetida
	2 tablespoons	Oil
	—	Salt , to taste
	1 cup	Water

Instructions

1. 1 Wash and finely chop the fenugreek leaves.
2. 2 Heat a pan and dry roast the sesame seeds until they are golden brown. Set aside.
3. 3 In the same pan, add a teaspoon of oil and fry the dried red chilies until they are crisp. Set aside.
4. 4 Grind the roasted sesame seeds, fried red chilies, and grated coconut into a fine paste using a little water.
5. 5 Heat the remaining oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and asafoetida.
6. 6 Add the chopped fenugreek leaves to the pan and sauté for a few minutes until they wilt.
7. 7 Add the tamarind pulp, jaggery, and salt to the pan. Mix well.
8. 8 Pour the ground paste into the pan and add a cup of water. Stir to combine.
9. 9 Allow the mixture to simmer on low heat for about 10-15 minutes until it thickens to a gojju consistency.
10. 10 Adjust salt and jaggery according to taste and serve hot with steamed rice.