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1 bunch coriander leaves
2 green chillies
1 dry red chilli
1 tbsp coconut, scraped or grated
1 small ball tamarind, de-seeded
1/3 cup jaggery or sugar (It definetly tastes
better with jaggery!)
1 tsp mustard seeds
A pinch of hing (asoefetida)
1 sprig curry leaves
Salt to taste
1 tbsp cooking oil for seasoning
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Blend together all ingredients 1 to 6 and
when smooth add salt to taste.
Season with mustard, hing and curry leaves.
This gojju can be refrigerated for 1-2 days.
Can be eaten at room temperature or cold.
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