314) KELA GOJJU

KELA GOJJU

A SWEET AND HOT KONKANI SIDE DISH

A BANANA SALAD BEYOND COMPARE

Ingredients:

     1)    Fully ripe, sweet, small yellow skinned bananas (any variety) – 500 gm.

     2)    Coconut milk – 1 cup (250 ml.) OR thick butter milk – 1 cup (250 ml.)

     3)    Sugar – 50 gm.

     4)    Hot green chilies – 5 gm.

     5)    Dry hot red chilies – 3 gm.

     6)    Tender curry leaves – 1 sprig

     7)    Mustard seeds – ¼ teaspoon

     8)    Cooking oil – 2 teaspoons

     9)    Cumin seeds (jeera) – ½ teaspoon

     10)    Salt – 5 gm.

     11)    Coriander leaves of 1 plant (optional)

To make:

          Peel the bananas. Chop to superfine pieces and transfer to a mixing bowl. Tip in the sugar, the salt and the coconut milk (or butter milk). Pull the curry leaves off their sprig and set aside. Chop the green chilies and the red chilies to fine bits.

Set a small pan or skillet on low heat. Pour in the cooking oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the cumin seeds quickly followed by the curry leaves and the chopped chilies. Stir once and switch off the heat.

Pour the contents into the mixing bowl and stir. Your delicious kela gojju is now ready to serve. Garnish with fragrant coriander leaves.

Enjoy!!!

Note:

          Kela gojju is bestowed with distinctly different tastes while using either coconut milk or butter milk. Both are equally delicious. Do try both on different occasions.