Green Grapes Gojju/Curry

           Couple of weeks back, I had bought some green grapes, but they turned out to be too sour that we couldn't eat them as such. I had to do something with it or it would finally find its way to the garbage bin. I have tasted grapes along with pineapples in pachadis, but I had never tasted anything with just grapes alone. Somehow, even before I started searching the web, the word gojju got stuck in my mind, so I browsed only for grapes gojju, and finally settled down with this recipe here, of course I made a few changes to suit our taste. The gojju tasted sweet, sour and spicy at the same time and went very well with white rice..

Need To Have

• Green Grapes - 1 cup
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/Husked Black Gram - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 5 - 10
• Jaggery - 1 + 1/2 teaspoon

To Grind

• Chana Dal/Bengal Gram - 2 teaspoons
• Urad Dal/Husked Black Gram - 1 teaspoon
• Dried Red Chillies - 6
• Sesame Seeds - 1 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Coriander Seeds - 3 teaspoons
• Grated Coconut - 1/4 cup

Method

          Roast the chana dal, urad dal, red chillies, fenugreek seeds, cumin seeds, coriander seeds and when it's almost roasted, add the sesame seeds at the end, roast and remove. Cool and grind them with the grated coconut into a fine paste along with some water and keep.

          Heat some oil, add the urad dal and mustard seeds, when it starts sputtering, add the asafoetida followed by the curry leaves. Mix it for a few seconds, then add the green grapes and saute for a couple of minutes. Then add about a cup of water and salt, cover and cook till the grapes turn tender.

          Add the ground paste, bring it to a boil and cook for another 5 minutes. Add the jaggery, cook for 2 more minutes, garnish with more curry leaves and remove.

Note
The grapes give the sourness ( pulipu instead of tamarind ) to the dish.
The amount of jaggery varies according to the sourness of the grapes.
The final consistency should be like that of a slightly thick gravy, so adjust water according to that.