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Gojju: Blackberries In Hot, Sweet And Sour Gravy

Gojju is a favorite South Indian dish. It usually features okra or potatoes, white or yellow pumpkin, or eggplant.

This summer I spotted a blackberry bush full of fruit at the far end of our backyard. The berries had a slightly tart and sour taste -- perfect for Gojju!

Serve the Gojju like this:

  1. Add one tablespoons mustard seeds to one teaspoon of hot oil. Remove the seeds from the head heat when they splutter.
  2. Pour the seasoning over the Gojju and garnish with cilantro and curry leaves. This is best served on a bed of rice or rice noodles.


Gojju: Blackberries In Hot, Sweet And Sour Gravy

Ingredients

  • 2 cups blackberries
  • 1 tsp fenugreek seeds
  • 1 tablespoon coriander seeds
  • 1-4 red chilies
  • 1 cup garbanzo bean flour
  • 1 teaspoon turmeric
  • 1 tablespoon tamarind paste
  • 1 and 1/2 teaspoons salt
  • 2 tablespoons brown sugar

Instructions

  1. Wash blackberries and cover with water. Add turmeric and ½ teaspoon salt. Cook on medium heat for 5-6 minutes. Be careful to not over-cook!
  2. Roast fenugreek seeds, coriander seeds and red chilies on medium heat for a few minutes, until the fenugreek is slightly brown. Add garbanzo flour and grind together to a fine powder. Add this to the berries and mix well, taking care to break any lumps.
  3. Add 3 cups water, tamarind paste, remainder of salt and brown sugar. Stir well. Cook for another 5 minutes. (Add 1 more cup of water if you want more sauce.)


Serve the Gojju like this:

  1. Add one tablespoons mustard seeds to one teaspoon of hot oil. Remove the seeds from the head heat when they splutter.
  2. Pour the seasoning over the Gojju and garnish with cilantro and curry leaves. This is best served on a bed of rice or rice noodles.
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