Ingredients:

• 2 cups – any vegetables such as squash, onions, bhindi, Karela and radish.
• 2 tbsp – Channa dal
• 1 tbsp – Urad Dal
• 1 tsp – Sesame seeds
• 3-4 – Methi seeds
• 1 tsp – Jeera and Mustard Seeds
• 1/2 stick – Cinnamon
• 2 or 3 – Cloves
• 4 to 5 – Red Chillies
• 1/2 tsp – Coriander seeds
• Asafoetida as required
• 3 tbsp – Fresh/Dry grated Coconut
• For the tadka :
• 1 tbsp – Jeera and Mustard Seeds
• 1 tsp – Channa and Urad Dal
• A pinch of Asafoetida
• 1 tsp – Oil

Method:

1. Pressure cook the vegetables till soft (except for those mentioned in the note).
2. Roast all the ingredients except coconut till golden brown and grind to a thick paste along with the coconut.
3. Put the boiled veggies in a vessel, add required amount of salt, tamarind paste, ground masala and cook on a low flame till the raw smell of the masala disappears.
4. Heat oil in a pan, add jeera and mustard seeds, allow to splutter, add channa dal and urad dal.
5. Wait till they turn golden brown and add a pinch of asafoetida and garnish the gojju with this tadka.

Recipe courtesy of Sify Bawarchi