Orangi Toli Gojju - Tangy Tamarind Gravy with Orange Peels

ORANGI TOLI GOJJU - a tangy tamarind gravy with orange peels

This dish is prepared using orange peels, tamarind and other spices, and seems to be simply bursting with flavours. As children we watched adults who were about to eat an orange, and waited impatiently to grab the peels before they got discarded. We just loved to collect the peels for mother, who prepared a lip smacking gojju out of it. The peels of the oranges known as ‘loose jacket’ or ‘Kamala orange’ are the best for preparing this gojju. Though the peels can be sun dried and stored for future use, I feel that waiting for the season and using them fresh captures the unique flavour.

Ingredients:

Peels of one orange chopped – ½ cup

Tamarind – 1 golf ball sized roll

Salt – 1 and 1/2 tsp

Sambar powder – 1and 1/2 tsps

Turmeric powder- 1 pinch

Jaggery – 2 tbsps

Green chillies( slit) – 2

Red chillies ( broken) – 3

Fresh ginger slivers – 1 tsp

Asafoetida – 1 pinch

Mustard seeds – ¼ tsp

Fenugreek seeds – ½ tsp

Bengal gram dal – 1 tbsp

Curry leaves – a few

Gingili / Sesame seeds (roasted and powdered) – 2 tbsp

Gingili / Til oil – 3 tbsps

Rice flour ( for thickening) – 1tsp

Method:

1. Soak tamarind for 10 minutes, and then extract the juice and keep aside.

2. Heat oil in a pan and add mustard seeds.

3. When it splutters add fenugreek seeds and fry.

4. Add Bengal gram dal and roast till golden in colour.

5. Add asafoetida and red chillies.

6. Add green chillies and the fresh ginger slivers.

7. Now add the chopped orange peels and the curry leaves and sauté, then cover with a lid and cook in low flame.

8. After 2 minutes remove the lid and add turmeric powder and fry for a few seconds.

9. Add tamarind juice, salt, jaggery and sambar powder and boil the gojju until it emanates an aromatic flavour.

10. If you need it to be thicker add a paste of rice flour and water and simmer for a few minutes.

11. Finally add the roasted and powdered gingili (sesame) seeds and blend well.

Relish this tongue tingling tangy aromatic gojju with rice, rotis or any other tiffin.