Ingredients

Navilu kosu (Knol khol//navalgol//German turnip)—4

Fresh grated coconut ( nariyal//kayi turi )—1 cup or more

Jeerige (jeera//cumin seeds)—1 tablespoon

Rice ( akki) soaked in water— 1 tablespoon

Green chillies (hasiru menasina kayi//hari mirch)—3 to 4

Curry leaves (karibevu//kadipatta)—1/4 cup

Kothambari soppu ( hara dhaniya//coriander leaves)—handfull

Salt—to taste

Sugar—1 teaspoon

Oil—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Hing (asafoetida//ingu)—1/2 teaspoon

Method

Peel the skin from navilu kosu and chop them into small cubes.

Wash and Soak rice in water for one hour .

Grind coconut,jeerige,green chillies,soaked rice in a mixer grinder jar to a paste adding little water.

Heat the oil in a pan or kadai,once’s hot enough add sasive,jeerige,hing,karibevu and saute on medium flame.

When they crackles add chopped navilu kosu pieces and mix.

Add in one to two cups of water and cook on medium flame,stirring in between.

Once the navilu kosu is cooked well add salt and sugar,mix well.

Let it cook for two minutes.

Switch off the stove.

Finally add ground masala paste,chopped coriander leaves and mix well.

No need to boil the gojju.

Let it be in the pan for some time.

Tasty gojju is ready to serve.

This is a traditional malnaadu recipe.

Serve with rice,rotti,chapattis etc.