Author: RB

Saaru is the most common delicacy of Karnataka. Its nearest equivalent is the Rasam of the neighbouring state of Tamil Nadu. Although these two are considered somewhat similar, there are considerable differences, which makes them taste similar yet different!

The process of making saaru consists of two distinct phases.

1. Making the powder (which is done once in several months)
2. Making Saaru using this powder (which is a daily routine, simpler too)

Making the powder

Saarina pudi (the Saaru powder) has three separate groups of ingredients which are fried and powdered separately, later mixed together.

1. Kothumbari beeja (dhaniya, coriander seeds) and red chilies in equal quantities by volume. Take 200 gms each of the two and fry them in a BaNale’ (kadayi, wok) with a few drops of oil. Use two long spoons at diagonally opposite ends, lift and drop the ingredients at regular intervals. Use both spoons/ladles to turn around the ingredients regularly. Use low fire and fry slowly until there is a distinct smell with the red chilies turn very shiny.  Stop just as it starts to smoke. Takeout and put in a plate for cooling.
2. Two teaspoons each of Saasuve’ (mustard seeds, Kadagu), Menthya (methi seeds, Uluva), MeNasu (kura MoLagu, whole black pepper), Jeerige (Jeera, cumin seeds), Gasagase’ (Kuskus, white poppy seeds).  Fry these with a teaspoon of oil, on slow fire. Continue till the mustard seeds and Jeera start to split and turn brown.Take out and put in a plate for cooling.
3. Two handfuls of Kari-bevina soppu (KariVepalai, curry leaves), one-two small pieces of Dalchinni chekke (pattai, cinnamon), a marble sized Hingu or half a teaspoonof its powder (Hing, Kayam, Asafetida) half teaspoon of Arishina (Manjal, haldi, turmeric powder). Wash and dry the Karibevina soppu and put it at the end; turn around for a minute or two and switch off. Put the Arishina after switching off and allow it to cool in the BaNale’ itself.

Using a dry grinder, powder ingredients of 1), then take out the powder. Powder the ingredients of 3) and then put the powder from 1). Turn in the grinder for a few minutes for them to mix.

Take out the ingredients. Powder the ingredients of 2), put the mixed powder from 3) and 1), continue to turn till the whole mixture mixes uniformly. The final powder will have a deep maroon (blackish brick red) colour and a fine flavour. Remember that in the first one-two days the hotness (khara, teekha, chili hot ) of the mixture is felt, but will mellow down
within a week. Therefore, wait before you make minor changes to the powder (adding fried red chilies to increase or add fried dhaniya seeds to decrease the “khara”).

The powder can be stored in a glass jar for about an year. With time the flavour reduces, so it is recommended normally for 6 month storage.

Making the Saaru

First boil 2-3 tablespoons of Togari BeLe’ (tovar daal, tora paripu, Tovar lentil) which is best done in a pressure cooker. In India, the best variety of Togari BeLe’ (Tovar dal) is grown in Amaravathi dist, Maharashtra. It can also be done quickly by adding more water and putting it in a rice cooker for 20-30 minutes.

After this is done, the BeLe’ (dal) is well cooked and can be mashed (some prefer it unmashed). Add 1/2 to 3/4 of salt (to taste), add 1-2 glasses of water and stir well. Add 1/2 to 3/4 teaspoon of the Saarina pudi (powder). At this point, it is common to cut a tomato and add (though not essential). Allow it to boil on low fire for at least 10 minutes.

Take a small marble sized HuNise’ HaNNu (PuLi, tamarind) and soak it in water for 5-10 minutes. Then squeeze it well, take out the waste (pith) and pour in the brownish solution to saaru. Put in a whole stem (8-10 leaves) of fresh Karibena soppu (karivepalai, curry leaves).

For oggaraNe’ (tarka, phodni, bagaar) put a spoon of ghee into a steel soutu (ladle) heat on low fire, put in 1/2 teaspoon of mustard and wait till they split. Put in a pinch of Hing (kayam or asafetida) or one or two pieces of Garlic peeled. Put in the oggaraNe and also put in freshly chopped Kothumbari soppu (Kothumalli, Hara Dhaniya, green coriander leaves).

The Saaru is normally the first item to go with rice. The rice must be a little soft to mix well with Saaru. A spoon of Thuppa (ghee or melted butter) It is also common to drink the top watery part of Saaru (thiLi), with meals. Its fine flavour is enhanced if it is hot and just a drop of ghee is put in before drinking. A great favourite among children is Saaru-Anna
(Saaru+rice) which is mild yet quite nutrious due to the BeLe’ (daal, Lentil) which provides protein.

Instead of tomato, it is common to use finely cut onions. Also used are green beans (HuraLi Kaayi) broken into three-four pieces. However, quite a few KaLugalu (KaLdhanya, whole unbroken lentils) go well with saaru. The most common of these is Avare’ KaaLu (Lilva) which is a raging favourite in Karnataka (Jan-March is its season). Also HuruLi (horse gram which is a flat bean and is brick red in colour) goes well with saaru and is a great favourite in the rainy season.

Another popular item is soppina saaru (spinach saaru) which uses either menthyada soppu (green methi leaves) or some typical varieties of greens such as Dantina soppu, Honagone’soppu (sorry equivalents in other languages not known). Any vegetable or whole grain needs to be cooked in saaru before the tamarind water is put in. The acidic nature of tamarind slows down the cooking rate. Not many vegetables go well with Saaru, which on its own right is a very nice dish both as a soup and as something to go with rice. If only needed as a soup, there is no need to put Tuvar daal, simply cook a tomato and follow rest of the procedure (this is also called MoLag-TaNNi or in English “Mulaugtawni”).

ENJOY WHAT MANY SOUTH INDIANS EAT AS THE FIRST COURSE OF THEIR MEAL.

Courtesy: K. Raghunandana

Ragi Mudde is indeed one of the simplest things to prepare. Take a large mouthed vessel, add a glass of water to it. Heat till the water boils, add salt to taste. Take a glass of ragi flour and mix it in a glass of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end). Back home a strong wooden stick is used.

Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps). Reduce the flame, cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough. When serving, wet your hand take out and make a ball and put it in the middle of a plate. Pour some sambar around it. Add a spoon of ghee/butter if you wish.

Make it into small marble sized balls, roll it in the sambar liquid and just gulp. Ragi mudde is not eaten by biting since the ragi tends to stick to the teeth. But some like it this way.

This is a very healthy dish both for the physically hard working as well as those with diabetes. It is indeed very healthy for children. It is high in protein, but very low in carbohydrates. Therefore, unlike rice or wheat, it is best for those with sugar complaints.

Eaten by farmers for long, its virtue has been known in recent years, by all in the state of Karnataka. It is almost synonymous with the best of traditional foods, simple, tasty, nutritious and wholesome.

Enjoy the nice, soft ragi mudde – loved by the young and the old.

‘P.S: It is not essential that the ragi flour be first dissolved in coldwater. The flour can be directly put it boiling water. But this needspractice and skill. It can be done by those familiar with the process. Otherwise, gantu (lumps) will emerge in the dough. Inside the lumps, raw flour will be left uncooked. It is essential to avoid this.

Courtesy: K. Raghunanadana

A simple, refreshing drink, synonymous with Karnataka is Badam Milk. It simply denotes a
good drink at any time of the day/night, whether hot or cold.
Take 2 Badami (almonds), soak them in water.
Take 1 elakki (elachi, cardamom) crush the seeds well.
Take 2 strands of Kesari (saffron, Zaffran), powder it along with the elakki.
After the Badami has soaked for at least 10-15 minutes, slowly peel off the brown outer skin. Crush the white seeds well. Take a glass (or a mug) of milk, heat it to near boiling point (but not actually boiling). Put the crushed Badami (almond), elakki (elachi, cardamom), and Kesari (saffron, Zaffran) into the hot milk. Add 1 tea spoon of sugar, stir well.

Your favourite drink is ready. If you prefer it cold, chill it and then drink. In some stores, powdered almond or peeled almond is available. This will make the job easier. Also powdered elakki (elachi, cardamom) is available. This makes it easier to prepare Badam milk. It is often served in marriages and other functions, with sweet dishes such as Chiroti, Pheni etc.

There are some extremely good medicinal properties attributed to this drink. Taken before bedtime, it provides very peaceful, nice sleep. It also helps to heal boils in the mouth or throat area. For those who have acidity or ulcers in the stomach, if taken regularly it helps to provide the healing touch. It is also very helpful in reducing dry cough. In pregnant women, the saffron has good effect in preventing and checking the spread of infection. The list is long, and is simply positive. It is hardly surprising that the drink has become so
popular that every other corner store in Bangalore sells it.

ENJOY, ANYTIME, ANYWHERE, THE DRINK FOR ALL AGES AND AT ALL TIMES

Perhaps the most popular SALAD from Karnataka, the Kosumbari is easy to prepare, is very high in protein and is a tasty snack in its own right. Called KOSUMBIR in Maharashtra it is synonymous with festivity, and is offered as Prasada in most temples. It is really very popular as a starter in most festival foods (marriages, major festival lunch etc.)
Ingredients
Hesaru beLe’ (payar paripu, moong dal, green gram split)
Kadale’ beLe (kadala paripu, chana dal, bengal gram)
4-5 green chilies
Kothumbari soppu (kothumalli, coriander leaves, dhaniya leaves)
freshly grated coconut
Fresh cucumber and carrot (optional)
Lime
Mustard for oggarane’ (tarka, vagar).

Method
Soak 50 gms each of Hesaru beLe’ and Kadale’ beLe’ separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe’ and kadale’ beLe’. Peel one cucumber and cut it into small pieces of the size of a pea (optional) Chop two green chili.

Keep one spoon of oil in a banale’ (wok, kadai) warm it and put mustard. Wait till they split, then put the chopped green chilies, turn around and put
a pinch of hing (kayam, asafetida). Put the entire thing onto the bele’. Add salt to taste and then squeeze the juice of half a lime (green variety). Turn around and then put the grated coconut.

Adding cucumber or the carrot is purely optional and is not in any way necessary. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour). Salt tends to bring out a lot of water from cucumber. Adding either of these two is popular when it is consumed as a snack or prasada. It is not common when served as a starter during festivals along with lunch.

Traditionally both the hesaru beLe’ and kadale’ beLe’ kosumbari are prepared together. Sometimes the Kadale’ beLe’ kosumbari alone is prepared.

ENJOY THIS TRADITIONAL SALAD FROM KARNATAKA. EASY TO PREPARE,
VERY LOW FAT AND VERY HIGH IN PROTEIN. CHILDREN LOVE IT, THE NOT-
SO-YOUNG RELISH IT.

Ravi, I use rice four. The secret however is to use 1/4th of the rice four (one cup of rice
flour and 1/4 the cup of) kadalepoppu roasted and ground in dry grinder. You should also
use 1-4 teaspoons of butter or oil, a pinch of baking soda, and salt. Also, red chilies
roasted in a drop of oil and powdered coarsely. Mix every thing with water and roll and
fry. I bet you know what to do after this! EAT

This is a local Karnataka specialty.
Ingredients
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables (potatoes, peas may be added) to taste
Masala
Green Chilies to taste
Salt

Method
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.

Thaw the roll for about 10 minutes before unfolding.

After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12″ x 12″.

Cut the sheet into 6 pieces.

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.

Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Roti (flat bread) made out of rice flour, is perhaps the unique specialty of Karnataka. It is
in many ways similar to the Thali-peet of Maharashtra, but the ingredients are rice flour
based. Consequently, it happens to be the popular breakfast item in many homes of
Karnataka. Replace rice flour with Ragi flour and it becomes Ragi Roti, another great
favourite in Karnataka.
Ingredients
Akki hittu or Rice flour (ground rice – the coarse variety can also be used, but will have to
be kept a little longer after the dough is made using water)
freshly grated coconut (the dry variety available in stores may be powdered in a dry
grinder and used)
green chilies
fresh kothumbari soppu (dhaniya leaves)
jeerige (jeera, cumin seeds)
Hing (asafetida)
salt to taste.
Optional Ingredients
finely chopped onions
finely grated carrots
finely grated cabbage
BataaNi kaaLu (green peas, even the frozen variety is OK)
red chili powder instead of fresh green chilies.

Method
Take 500 gms of rice flour and add 3-4 finely chopped green chilies, chopped kothambari
soppu, 1 teaspoon of jeerige, a pinch of hing.
Add a handful of freshly grated coconut or powdered coconut.
Add water little by little as you mix them. Stop adding water when it can be rolled into one
lump (similar to wheat dough). The difference though is that this rice dough does not have
the elastic nature of wheat and therefore cannot be rolled out like a chapatti. So, this dough
has to be beaten into the pan. In order to do this, take a large flat pan or a Banale’ (Wok or
kayadyi), pour 2-3 teaspoons of oil at the centre. Keep a separate bowl of water.
Take out a small handful of rice dough (large lemon sized) and put it on top of the oil in the
middle of the pan.
Wet your hand in water, start gently pressing the dough from the centre outwards in circular
fashion. Keep repeating this by wetting the hand each time the dough starts sticking to your
hand. Continue beating outwards, till the dough spreads uniformly making a large circle.
Make sure the edges are not thick, by pressing them farther towards the outer
circumference. The oil should be just about enough to seep a little at the edges, finally. The
roti will be no thicker than a thin biscuit.
Now, make one hole in the centre using the forefinger, make four more holes about 2 inches
away from the centre in the four quarters of the circle. Pour in a few drops of oil into each
of these holes, a few drops of oil over the surface in general. These holes allow the steam
to escape and thereby keep the roti close to the pan. Close the pan with a lid, keep it on
medium flame. When the steam builds up and makes a sizzling noise (about 3-5 minutes),
take out the lid, use a flat shaped skillet to ease the roti out. Make sure that itis well baked
but not blackened. If you want it crisper, add a few drops of oil, continue to bake on low
flame for another 2-4 minutes. Take out and serve hot with a spoon of butter to go with.
After taking the roti out, it is necessary to cool the pan. This can be done either by simply
allowing it to cool down (takes longer) or turn the pan around, put the back of the pan
under cold running tap (quenching). The pan will be ready for the next round within
seconds. Generally, it is better to have two pans and alternate between them. Usually the
first roti needs more oil, subsequent ones need a spoon less.
The use of onion and grated vegetables gives an added taste to the roti. All these are mixed
before adding water and turned around well by hand. It is very common to do it with just
onions, not so common to do with vegetables or just plain roti. But adding chili powder
instead of chopped green chilies has adifference. It makes the roti reddish instead of white,
it also makes the khara (eravu, teekha) uniform. Particularly children may prefer green
chilies since it can be taken off after cooking, thereby keeping the roti mild.
BACK HOME DURING THE AVARE’ KAAYI (fresh Lilva) SEASON of Jan-March it is
common to add AVARE’ KaaLu to this roti (ooh, it tastes so good). Flat beans can be used
elsewhere, though the taste will not be in any way comparable toAvare’ KaaLu (fresh
Lilva) over which the people of Karnataka go gah gah ENJOY THIS NICE ONE ON A
WEEK-END. IT WILL MAKE YOU YEARN FOR MORE.

Courtesy: K. Raghunandana Prasad Venkatesh Narsipur The flat beaten rice called
Avalakki (poha or Aval) is used here. There are both the dry and wet varieties made
depending on the thickness of Avalakki (dry variety if it is thin).
Ingredients
250 gms of Avalakki (thick variety)
3-4 hasi meNasina kaayi (green chilies)
a handful of Kadale kaayi (groundnuts/peanuts)
freshly chopped kothumbari soppu (coriander leaves)
10-12 Karibevina ele (curry leaves)
handful of freshly grated coconut
1 teaspoon of Kadale bele’ (chana dal or bengal gram)
1 teaspoon of uddina bele’ (urid dal, black gram split)
half a piece of fresh green lime
1 spoon of mustard
Finely chopped onions (optional).

Method
In a banale’ (kadai or wok) or aluminium pan take 2-3 teaspoons
of oil, keep it on medium fire. Put the mustard and wait till it starts splitting. Add Kadale’
bele’ and uddina bele’ and Kadale kaayi (groundnut/peanuts). Stir with a large spoon.
Reduce the fire to low and continue to stir till both Kadale and uddina bele’ turn golden
brown and groundnuts also turn brown. Add chopped green chilies and chopped coriander
leaves. Add a pinch of arishina (turmeric, manjal, haldi powder). If using onions add now
and fry. (If using dry grated coconut add it now).
In a separate vessel, wash the Avalakki well, by adding water, stirring and then draining
the water. Repeat this 2-3 times. Finally drain the water and add fresh water just sufficient
to immerse the avalakki. Add salt to taste and allow it to soak for 2-3 minutes.
Now, take the soaked avalakki by hand and squeeze it to drain out water completely, and
put it into the pan. Continue this process until all the avalakki is transfered to pan. Turn
around until the avalakki is mixed well. Add the freshly squeezed juice from lime. Turn
around and then add freshly grated coconut. Close the pan with a lid and turn off the fire
after 1 minute. ENJOY THIS LOW FAT BREAKFAST WHICH IS LIGHT ON THE
STOMACH AND TASTY TOO
P.S: The dry variety is preared the same way except that the thin avalakki is not soaked in
water but fried in oil directly. Consequently, lime juice and grated coconut are not added.
Instead, dried grapes (kismish or oNa drakshi) are often added. This is popular in coastal
Karnataka and parts of Maharashtra too.
There is an entirely different version of avalakki which is purely for munching. This is
called Avalakki puri. Depending on ones taste either puffed Avalakki or simply puri (muri
or puffed white rice) is used. Even puffed rice available in cereal boxes can be used for
this. To prepare this munching the procedure is simple and is as follows:
In the pan keep 4-5 teaspoons of oil, add mustard and wait till it splits.Reduce the heat, add
4-5 pieces of broken red chili, add pieces of dried coconut (kobbari) or a handful of dry
grated coconut. Add a pinch of hing (asafetida), a pinch of turmeric. Add two handfuls of
groundnuts, also add a handful of huri-Kadale (bhunja chana or puri-kadala). Add a handful
of fresh curry leaves and turn around frying till they become crisp. Stir well and finally add
the puffed rice (puri or avalakki puri as the case may be). Turn around for a minute and
switch off the fire. Mix with salt to taste and allow it to cool, before storing in a box. It
makes a tasty, crispy munch anytime, which can be stored for well over a fortnight.

The word “Khara Bhath” is to a large extent credited to the hotel industry. They were the
ones who popularised it, but it is also made in some form at home. Incidentally, the instant
version (made by MTR, Bangalore) is available for those “quickies”. Really, khara-bhath
is a variation to Uppittu (Uppumav) in that instead of the chili etc, the Saambar powder is
used to provide both khaara (eravu, theekha) and flavour. Bhaath (means rice in Marathi) is
used in Karnataka in a very liberal sense, it often applies to rice as well as things made out
of Rava (sooji). I have reproduced my Saambar recipe to include the Khara-bhath which
can be done using the saambar powder.
i) To make powder
The sambar powder can be made and kept for use upto 8 weeks (after that the flavor goes
down). Take equal quantities of Dhaniya seeds and red chilies (one handful of each, for a
small bottle-full of powder). Fry them “together” with a “few drops” of oil-just enough to
keep the “Baanale”(WOK) oily. (You will find that using 2 spoons at diagonals makes it
easy to fry). Fry on low fire till you get that “nice-smell” with very little fumes, take out
before dhaniya starts changing colour (the other indicator is the red chilies become shiny
with oil). Put them on a plate to cool.
Put half handful of chana daal (kadale bele) and half of udad daal (uddina bele) and fry
slowly using 1 teaspoon of oil. Fry till both start to turn brown then add two table spoons
of dry coconut (grated coconut normally available in all supermarkets will do well – but
not the sweetened variety). Also add a pinch or two of HING powder. Just “one-piece” of
daalchini chekke (pattai) must be added now. Some dried curry leaves and a pinch of
turmeric are also be added at this stage (if you have them). After adding these do not
continue frying for long, not more than a few seconds. Allow these to cool in the Baanale
(WOK), by switching off gas and keeping the Banale on another (cold) stove, for example.
Powdering with dry grinder: Firstly, powder the dhaniya and chilies. After finely done,
take out and then put the cooled ingredients of daals etc. Grind them well, then add the
powdered chili, run the dry grinder once more to mix. Take out, mix with a spoon and store
in a cleaned bottle, close it tight. Some people add turmeric only at the stage of mixing, this
is to retain the grinder for getting the “yellow” tinge of turmeric. But turmeric is essential
for the “keeping quality (storage)” of the powder.
ii) To make Khaara Bhaath
The sambar powder can be used to make the vegetable Bhaath, Khara Bhaath, Vaangi
Bhaath etc. Here, cook the rice with a little short of water (to keep it from becoming
soggy). Spread the cooked rice to cool. In a separate pan with 2 spoons of oil heated, put in
mustard, after they split/splash (putr … putr…..putr), add a pinch of turmuric and then put a
piece or two of broken red chili (depending on how hot you want,add more) put 1 handful
of groundnuts (cashews if you prefer)fry them for a few seconds,add curry leaves. Now put
the cut vegetables or Badane Kaayi (baingon or egg plant) if it is vaangi-bhaath. Turn
around, cover the lid and cook or low fire. After the vegetables are done, put salt to taste.
Allow cooling time. Put the cooled rice, put 2-3 table of the sambar powder, little salt
(only to make-up for the rice now added). Add freshly grated coconut (fresh coconut pieces
put in dry grinder and done), Mix with hand well using 1-2 table spoon of oil and also at
this time squeeze in the juice of half a lime. Keep it away for an hour or so. Reheat (in
oven/microwave) before serving.
Instead of rice, medium size rave’ (sooji, rava, samolina) can be used to make Khaara-
Bhaath. In this case, the rave’ is first dry fried on a low fire (use just one tea-spoon of ghee
or a small piece of butter if you prefer) till it is rid of moisture. Then fry finely cut
vegetables in 2 teaspoons of oil, then add water and salt to taste. Continue to heat till the
water starts to boil and then bring down the heat and add the dry fried rava slowly. Add 3-
4 tea spoons of oil, sprinkle 2-3 spoons of sambar powder, cover the lid and keep on very
low fire for 2-3 minutes. Open the lid, add the juice of half a lime, turn around, add grated
coconut. Turn off the fire. Add one or two teaspoons of ghee and close the lid. Before
serving, turn around slightly and serve hot.

This is a traditional preparation from Karnataka and is a very fine combination of sweet,
sour, saltish and Hot (chili) tastes. The dish is eaten both with rice and with Chapathi
(some even spread it on the bread !).
Ingredients
4-6 green chilies
marble sized tamarind
grated coconut (two handfuls)
two spoonfuls of Menthya (methi seeds)
two spoonfuls of Jeerige (Jeera, cumin seeds)
one spoonful of Sasuve’ (mustard seeds)
two spoonfuls of yellu (til or sesame seeds)
fresh Kothumbari soppu (dhaniya/coriander leaves)
a pinch of Arishina (turmeric powder)
a spoon of rice (akki)
A large piece of Jaggery (1-2 cubic inch) or two tablespoons of brown sugar.

Method
In a pan, dry fry the Menthya seeds, Jeerige and Yellu. After you get the nice smell in 5
minutes, take it out and allow it to cool (the menthya seeds turn dark brown but should not
turn black). Grind it in a grinder/mixer, and then wet grind it again using water with
coconut, green chilies, mustard seeds, and Kothumbari soppu Akki (rice) and Arishina. Use
water to make it a thick liquid.
Wipe 1/2 Kg of Bende Kaayi(Bhindi/Ladies finger/Okhra)with a wet towel. Cut them into
medium sized (1 inch long) pieces. Take a pan with a table spoon of oil, fry the cut pieces
in low fire. Continue to fry till they are fairly well cooked (add a little of oil if needed).
Soak the tamarind (HuNise’ HaNNu) in a cup of water. After 5 minutes of soaking, squeeze
the tamarind thoroughly to get all the juice and then take away the remains of tamarind.
Pour the tamarind water onto the cooked Bende Kaayi. Allow it to soak and boil for 5
minutes (this takes away the loLe’ or soapy layer, from the okhra). Now put in the grinded
mixture, add salt to taste and stir well. Also add the Jaggery (bella) and keep the mixture
on low flame. Add a few curry leaves (Kari Bevina soppu) and allow the mixture to cook
on low fire, till it becomes a semi thick liquid. For Oggarane’ (tarka, phodni, vagar) heat a
spoon of oil, and when hot add mustard. After they split add half a red chili (broken), take
it off flame and put it into the hot Gojju. Stir well.
NOTE: Instead of Bendekaayi, Badane kaayi (Baingon, egg plant) can be used. Also Seeme
Badane’ kaayi (a flat pear shaped greenish vegetable available in Indian and Chinese
stores), Sore’kaayi (kaddu) or Sihi KumbaLa (Pumpkin), several types of amercian gourds,
or even plain onions chopped into larger pieces and put into Gojju. In all these cases, it is
necessary to cut them into somewhat larger (1 inch cube) pieces, fry them in a little oil and
cook them before pouring in the grinded mixture. There is no need to cook them in tamarind
water, although tamarind water is added as usual, towards the end.
Invariably, only one vegetable is used in Gojju, to preserve the distinct taste of that
particular vegetable.