Menasina Gojju

Method

1. 1

   Prepare large green chillies: Wash 6-8 large plump Byadgi or bhavnagri green chillies. Slit lengthwise on one side only.

2. 2

   Make peanut-sesame filling: Dry roast 3 tbsp peanuts and 2 tbsp sesame seeds separately. Cool and grind coarsely with 1 tsp coriander powder, half tsp cumin, salt and a pinch of jaggery.

3. 3

   Stuff chillies: Fill each slit chilli with the peanut-sesame mixture.

4. 4

   Make gojju gravy: Blend half cup fresh grated coconut, 2 dried red chillies, 1 tsp tamarind paste and 1 tsp jaggery to a smooth paste.

5. 5

   Heat oil: Heat 3 tbsp oil. Fry the stuffed chillies on medium heat 3-4 minutes turning gently. Remove.

6. 6

   Make gravy: In the same oil add 1 finely chopped onion and cook 8 minutes. Add the coconut gojju paste and fry 5 minutes.

7. 7

   Add water and tamarind: Add 1 cup water, half tsp tamarind paste and salt. Bring to a boil.

8. 8

   Add stuffed chillies: Add chillies to the gravy. Cook on low heat 8-10 minutes.

9. 9

   Taste balance: Menasina gojju should have the sweet-sour-spicy Karnataka balance. Add more jaggery or tamarind to adjust.

10. 10

    Serve: Adjust salt. Serve with rice, dosa or roti.