Coriander Leaves Gojju – Konkani Style

Step 1: Prepare Ingredients for Grinding

Take a mixer jar. Add 5-6 small green chilies, 3 fried red Bedgi chilies, 1 bowl of washed coriander leaves, a small piece of tamarind, some jaggery pieces (to taste), and salt to taste. Add a little water to help with grinding.

Step 2: Grind the Paste

Grind all the ingredients in the mixer jar to a fine, thick paste. Ensure the consistency is smooth. Taste the paste and adjust the spice, sweetness, sourness, or salt if necessary.

Step 3: Prepare the Tempering

Heat a small pan (kadai) and add 1-2 tablespoons of coconut oil. Once the oil is hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add some curry leaves and let them sizzle until fragrant.

Step 4: Combine and Serve

Pour the hot tempering directly over the ground coriander paste in the bowl. Mix well to incorporate the tempering evenly throughout the gojju. Your Coriander Leaves Gojju is now ready to be served with rice, chapati, or bread.

• Adjust the quantity of green and red chilies according to your spice preference.

• Taste the paste after grinding and adjust salt, jaggery, or tamarind as needed to achieve the desired sweet, sour, and spicy balance.

• If you don't prefer coconut oil, you can use sunflower oil for tempering.

• For a slightly different flavor, you can add a small piece of ginger while grinding the paste.

• A pinch of asafoetida (hing) can be added to the tempering for an enhanced aroma and flavor.