Drumstick Gojju

This dish is a slight variation to the drumstick `palya’ Anu published. Gojju, in kannada means a slightly spicy gravy (unlike sambar, which is less spicier than gojju and also lighter in terms of consistency. Also, no dhal is added to gojju while it is integral for sambar). It is usually an accompaniment to chapathi or mixed with rice itself!

What you need:

  • drumstick


    Drumsticks – 4-5

  • Onion – 2
  • Mustard for seasoning
  • Urad dhal for seasoning
  • Curry leaves for seasoning
  • Salt to taste
  • Vanghibhat powder – 3-4 spoons (adjust depending on your spice requirement)
  • Tamarind paste – ½ tsp
  • Jaggery – 1 tbsp
  • Asafetida – a pinch
  • Rice flour – 2 tbsps (optional)
  • Oil – 4-5 tbsps
  • Coriander leaves for garnish

How to make it:

1. Cook the drumstick pieces in a pot of water with little salt, till tender.

2. Heat a wok/kadai and add about 4-5 tbsps of oil.

3. For seasoning, add mustard seeds. Once they splatter, add urad dhal and let it turn slightly brown. Throw in the curry leaves.

4. Now add the sliced onions and sauté till golden brown.

5. Then, add the cooked drumsticks and sauté.

6. In a bowl, prepare the gojju mixture – vanghibhat powder, jaggery, tamarind paste and asafetida with water and a little salt (you will have to add less as you have already salted the drumsticks while cooking). You can also add 2 tbsps of rice flour if you feel the consistency is not thick enough.

7. Add the gojju mixture to the kadai and bring to a boil nicely. Taste to check if the salt and spices are fine.

8. Garnish with chopped coriander leaves and serve.

9. This dish goes well with chapathis or rice.

drumstick gojju


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This post was submitted by Meena.

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