Preparation time: 10-15 mins
Red cherries 3/4th tin
Olive oil 2-3 tsps
Red chillies 2
Fenugreek seeds (methi seeds/menthulu) 1tsp
Cumin seeds (Jeera/jeelakarra) 1tsp
Mustard seeds (rai/aavalu) ½ tsp
Black gram (Uraddal/uddi pappu) ½ tsp
Curry leaves 4
Grated Jaggery (gud/bellam) 1/4th cup
Pinch of tamarind
Pinch of asafoetida
Salt to taste
Chop the cherries and set aside.
In a drop or two of oil, dry roast the red chillies, fenugreek seeds and cumin seeds. Set aside to cool. Once at room temperature grind them to a fine powder.
Heat oil in a pan and add mustard seeds. As they pop add black gram, curry leaves and a pinch of asafoetida.
To the seasoning add the red cherries and keep stirring to cook. Add a couple of spoons of water if required (we did not). Cover and leave to cook until the cherries feel mashed and juicy.
Add a pinch of tamarind, the jaggery, the above ground fenugreek-cumin masala, salt to taste and around a cup of water and mix well for the masala to seep in.
Let the gojju cook and thicken. This should take a couple of minutes.
Red cherries gojju is done. As mentioned, it makes a great combo with both Indian bread and plain hot rice/curd rice. Sweet, tangy, sour and fruity it is a delight all the way. Dad loved the gojju, clicked and mailed us this picture.