Preparation time: 10 min
Cooking time: 15 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 2 medium sized seeme badanekayi
2. 1 tsp mustard seeds
3. 5 - 6 curry leaves
4. Big pinch turmeric powder
5. Gooseberry sized jaggery
6. Salt as per your taste
7. 2 tbsp cooking oil

Ingredients for grinding: (measuring cup used = 240ml)

1. 1/2 cup fresh grated coconut
2. 1 tbsp roasted gram
3. 2 tsp sesame seeds
4. 3 - 4 green chillies
5. Some coriander leaves
6. Gooseberry sized tamarind

Instructions for making seeme badanekayi gojju:

1. Peel the seeme badanekayi or chow chow.
2. Chop the seeme badanekayi or chow chow into small pieces.
3. Roast the sesame seeds and keep it aside. Roast until it starts to pop.
4. Heat oil in a frying pan. Add mustard seeds, wait until mustard seeds splutter and then add the curry leaves.
5. Add the chopped seeme badanekayi and fry for 2 minutes.
6. Add turmeric powder and little water. Close the lid and cook until the vegetables turn soft.
7. Meanwhile, take coconut, roasted gram, roasted sesame seeds, green chillies, tamarind and coriander leaves in a mixie jar.
8. Grind it into a smooth paste by adding required water. Keep it aside.
9. Open the lid and check if the vegetables are cooked. Add salt and jaggery as per taste. Give it a quick mix.
10. Cook until vegetables are cooked until soft.
11. Add the ground masala and water as needed.
12. Give it a quick mix and bring it to boil.
13. Switch off the stove. Serve it with chapati or rice or rotti or dose.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.