Nimbe hannina sippe ( lemon peel ) gojju

 

Ingredients

Lemon peels ( nimbe hannina sippe)—15 to 18

Grated dry coconut (copra//kobbari)—1/2 cup

Jaggery (Bella//gud)—2 small pieces or 2 tablespoon or little more 

Salt—to taste

For seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Asafoetida (ingu//hing)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Arisina (turmeric powder//haldi)—1/2 teaspoon 

Ingredients for masala 

Channa dhal (kadale bele)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Coriander seeds (kothambari bija//sabut dhaniya)—2 tablespoon 

Cumin seeds (jeerige//jeera)—1 teaspoon 

White til (bili yellu//seasame seeds)—1 t

Menthya kaalu (fenugreek seeds//methi dana)—1/2 teaspoon

Dry red chillies(ona menasina kayi//lal mirch)—5to 6

Oil—1 teaspoon 

Method 

Wash lemon peels and chop into small cubes .

Roast all the ingredients listed for masala on medium flame.

Roast until the dhals turns to light brown and chillies puffs up.

Do not burn them.

Switch off the stove,add the grated coconut and mix well.

Keep it aside and let it cool completely.

Grind the ingredients in a mixer grinder jar to a smooth paste adding required amount of water.

For making gojju.

Heat two tablespoon of oil in a pan or kadai,add sasive,jeerige,hing,when it crackles add kadipatta ans sauté on medium flame.

Add in chopped lemon peels and saute for 3 to 4 minutes.

Add 2 cups of water and cook till lemon peels turns soft stirring in between.

When cooked well,add haldi,ground paste,salt,jaggery .,mix well.

Let it boil well.

Once’s boiled well switch off the stove.

Tasty gojju is ready to serve 

Serve with cooked rice.