Hello dear readers.. I am back after yet another break but this time after a huge life change, having shifted permanently from Qatar to India.. Been close to two months here in Udupi and one month in my kitchen which I had planned so eagerly as it’s my favorite place in the house.. ❤️

As you all know I love cooking for my family and now it’s not only for my husband and kids, but also for my parents and brother. I am so happy to share whatever I cook with them and it feels soul satisfying to see them relish my dishes.. ❤️

Along with that, I have been making nostalgic dishes which I missed in Qatar all these years, some due to lack of ingredients and some having forgotten about it.. This Nendrabaale kele Gojju or a spicy sweet delight of a side dish is one among them.. ❤️

Having lived many years in Kerala, this banana was a common ingredient in our house and apart from Pazhampori or kele phodi, Amma always used to make this gojju.. Being a sweet and spicy lover , I used to relish this gojju as it is after my main meal.. Even now, after all these years, when I made this gojju and enjoyed it post my meal, it brought back all my childhood memories.. ❤️

Feels happy to share this nostalgic recipe with all of you and what could have been better than this as a first post from Udupi. Dedicating this to my Amma and thank you Amma for being the kindest, sweetest and my moga Amma always.  Love you so much.. ❤️❤️❤️❤️❤️❤️❤️

RECIPE:

Ingredients:

2 overripe Nendran Bananas

3 Green chillies

1 Tbsp Jaggery

Salt to taste

For seasoning:

1 Tbsp Ghee

1 tsp Mustard seeds

A sprig of Curry leaves

2 Red chillies, cut into little pieces

Step by step recipe:

1. Peel off the Nendran Bananas and make pieces of it using hands. Add to a mixer jar. Also add chopped green chillies, jaggery and salt.

2. Grind to a smooth paste adding very little water ( just a spoon or two) to aid grinding. It should be thick consistency. Add to a bowl.

3. Now heat ghee in a pan, add mustard seeds. When it splutters, add curry leaves and red chillies. Fry till it turns crisp. Now pour over the chutney.

4. Mix well. Enjoy with rice or as it is like me 😍

Notes:

• Always best to use overripe Nendran Bananas for this gojju as it will blend easily and taste is more delicious too..
• You can adjust chillies, jaggery and salt as per your taste.
• Add very less water while blending as we don’t want a watery gojju.
• I usually pair it with rice, rasam and a simple upkari or stir fry and it tastes heavenly with its sweet spicy notes.
• I make two other recipes with Nendran Bananas. Sharing them below:
• Nendran Banana Halwa
• Nendra pazham nirachathu