Sautekayi hasi gojju/ Cucumber gojju

Chef Rupa, January 15, 2017

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Refreshingly tasty and easy gojju. This is my mom’s recipe and you can make it in a jiffy! It’s for those days when you have previously had a very large meal but you need a small side accompaniment with rasam or just to enjoy yoghurt rice with a light side. This will be easy on you to make and your stomach. The very fresh taste of cucumbers or sautekayi makes it even more appealing. You can replace this with pineapple or even raw mango and the recipe is the same. Versatile, easy and refreshing..anymore incentives i can offer to make you want to try this out right away? Happy cooking!

Sautekayi hasi gojju/ Cucumber gojju
Servings Prep Time
4 People 10 Mins
Cook Time
5 Mins
Servings Prep Time
4 People 10 Mins
Cook Time
5 Mins
Sautekayi hasi gojju/ Cucumber gojju
Servings Prep Time
4 People 10 Mins
Cook Time
5 Mins
Servings Prep Time
4 People 10 Mins
Cook Time
5 Mins
Ingredients
Servings: People
Instructions
  1. Sautekayi gojju
  2. Peel and chop cucumber into small pieces
  3. Heat half the oil in a pan, add mustard seeds and let it splutter. To this add menthya, coriander seeds and kadlebele and saute.
  4. Add the red chillies and saute. Switch off the flame and add coconut and mix everything. Do not cook the coconut.
  5. Let it cool briefly and grind the mix with a little water, jaggery and tamarind to make a semi thick smooth paste
  6. Mix this with the chopped cucumber. Add salt to taste.
  7. Heat remaining oil in a pan add mustard and hung vagahrne and add this to the gojju.
  8. Sprinkle fresh chopped cilantro and enjoy with hor whilte rice or as a side with rasam or yoghurt rice.
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