Grape Gojju

This post has been due for a few weeks now. I have a grape vine in my house and this year the yield was pretty good. But, the drawback is that they were a bit on the tart side. I left them on the vine hoping they would turn sweet…but, the rains came and the little grapes were starting to fall off the bunch. I had to harvest them…as to what I would do with them..I thought I would figure out later.

I googled for recipes using grapes and found a lot of cakes and pies that use red grapes, but not green table grapes…Since, these were quite tart, I wanted to use them in a savory application than a sweet one. I remembered seeing an Indian curry type of dish using grapes at Veggie Platter blog. Yes, it was a gojju using grapes and thanks to Suma I had landed on the recipe I was looking for.

I made some changes to the original recipe in that I used quite a lot of grapes..omitted the tamarind, coss my grapes were tangy enough and played around with the spices a little bit.

Ingredients:
2 cups grapes
1 onion, sliced
1 tsp oil
1/2 tsp mustard
1 tsp urad dal
1/4 tsp asafoetida
2 red chillies broken in half
curry leaves
1/2 tsp turmeric powder
salt to taste

To grind:
3 tbsp channa dal
3 tbsp urad dal
2 tsp coriander seeds
1 tsp white sesame seeds
1/4 tsp methi seeds
1/2 tsp cumin seeds
8 red chillies
1/4 cup frozen grated coconut(thawed)

Method:
In a pan over medium heat, add the ingredients under ‘to grind’, saute until fragrant and golden brown. Let cool and grind to a fine powder.

Heat oil in a pan over medium high heat. Add the oil and when oil is hot, splutter the mustard seeds, add urad dal. When it turns golden brown add the red chillies, asafoetida and curry leaves. Add the onion and a pinch of salt. Saute until the onion is soft and limp. Add the turmeric powder. Add the grapes and saute for a couple of minutes. They plump and become shiny. Reduce the heat to low and use the back of a wooden spoon to mash the grapes. Its ok if some of the grapes are still whole. Add the ground powder and 2 cups of water. Let the gojju come up to a boil. Serve hot spooned on top of white rice. A side of papad perks it up even more. 🙂

Verdict: Spicy and tangy with a hint of sweetness. Even my husband who was skeptical about trying this dish, asked for a second helping. I was glad, that I did’nt have to waste the home grown grapes, just because they were tart. Win-Win. 🙂

Sending this to ‘Grow Your Own #46

Pin ItFollow Me on Pinterest

2 Comments

Leave a Reply