Edaach(Narthangai) Gojju

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

EDAACH GOJJU

Ingredients:

• Eaade(Narthangai)- 1 medium sized
• Green chillis- 5 slit
• Curry leaves- 1 stem
• Mustard seeds- 1/4 tsp
• Jaggery- 1/2 tbsp
• Urad dal- 1 tbsp
• Coriander seeds- 2 tsp
• Methi seeds- 1/4 tsp
• Red chillis -6 long
• Asafoetida- 1/8 tsp
• Haldi powder- 1/8 tsp
• Tamrind- lime sized
• Salt as per taste
• Oil for fry and seasoning

Method:

1. Cut the eaade in big sized cubes. Keep aside.
2. Soak the tamrind in water and take out the pulp & keep aside.
3. In a pan heat 1 tsp oil &fry the urad dal, coriander seeds, Methi seeds, red chillis till golden brown. Grind these in a powder form.Keep aside.
4. In a separate pan heat oil and add the mustard seeds, green chillis and asafoetida and saute.Then add the chopped eaade  to this seasoning and saute. Keep the pan closed and cook till the eaade is soft and tender.
5. Boil the tamrind water along with salt ensuring that the tamrind water is slightly thick in consistency.
6. When the tamrind water starts boiling add granulated jaggery.
7. Once the jaggery dissolves add the cooked eaade along with the seasoning and cook till 1 boil.
8. Add the masala powder (point 3) and cook for 10 mins. The gojju should be in semi-solid consistency.
9. Add the curry leaves.

The edaach gojju is ready!!!

Mix thickly with hot rice.

Accompaniments:

1. Daal
2. Cucumber raita
3. papad
4. Add ghee for better taste(optional)