For Basic Gojju
Fenugreek (Methi seeds) : 1 tblsp
Tamarind pulp : from lemon sized tamarind
Rasam powder/ mensina pudi : 1 tsp (recipe here)
Jaggery : a large piece
Water : 2 cups
Salt to taste
Chana dal ( bengal gram) : 1 tsp
Udad dal (black gram) : 1 tsp
Jeera (Cumin) : ½ tsp
Fenugreek/ Methi : ½ tsp
Pepper : 1 tsp
Til (Sesame seeds) : 2 tsp
Copra (dry coconut) grated : 2 table spoons
Red chillies - 2
Soak tamarind in hot water and extract pulp.
Take a fresh pan and in a little oil fry chana dal, urad dal, jeera, methi, pepper and til. Grind with copra to fine powder. This is for flavour.
Fry methi seeds in oil till a nice golden brown, add tamarind pulp, water and jaggery and bring to boil. Turn flame to simmer, add salt and rasam powder and allow cooking on a slow flame.
Add ground masala to the gojju. Stir well. When it has cooked for a short time, turn off flame. Remember, Gojju thickens when it begins to cool.
Take a large pan and heat two ladles of oil. Splutter mustard seeds, fry chana dal, hing, chillies and karipatta. Add seasoning to gojju. Serve menthyada gojju as a side dish or dip. This has a reasonable shelf life and preserves well in the fridge.
Recipe courtesy: Ratna Rao (via Dailysamayal)