Name: Bimbli Mosaru Gojju recipe by Sia Krishna at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 12-15 Bimbli; 2-3 heaped tbsp Jaggery, grated (Adjust as per taste); 1 small onion, finely chopped; 1-2 Green Chillies, finely chopped or slit; 2½-3 cups Yogurt; Salt to taste; 1 tsp mustard seeds; 1 Dry Red Chilli, cut into 2-3 pieces; 1/2 tbsp Oil (preferably coconut oil)

ABOUT Bimbli Mosaru Gojju RECIPE

Bimbli (Averrhoa bilimbi) is multi-lobed, oblong fruit with a pale green waxy skin and crunchy but watery flesh, very similar to the star fruit, although the flesh is much more acidic. Known as Bimbli, Bilimbi, bimbiri, Irumban Puli, Chemmeen Puli, Bimbul, Orkkaapuli, Bimblin or Pulinchi, it is one of the common fruit grown in almost every home in the coastal regions of Karnataka. With its sharp, tongue tickling taste, it is used in Konkan cuisine as a sour agent. I have literally grown eating tender Bimbli sprinkled with little salt and red chilli powder almost everyday. When short of tamarind or other souring agents, Amma simply would replace them with Bimbli as they are available throughout the year. The recipe for Bimbli Mosaru Gojju is really simple and easy to make.

Ingredients Serving: 4

12-15 Bimbli
2-3 heaped tbsp Jaggery, grated (Adjust as per taste)
1 small onion, finely chopped
1-2 Green Chillies, finely chopped or slit
2½-3 cups Yogurt
Salt to taste
1 tsp mustard seeds
1 Dry Red Chilli, cut into 2-3 pieces
1/2 tbsp Oil (preferably coconut oil)

Instructions

Take bimbli in a pan and add just enough water to cover their surface. Cook them covered on a medium flame until they become soft and mushy and change their colour as shown in the picture above.
Drain all the water and mash the bimbli into pulp and keep it aside to cool down to room temperature.
Heat oil in a tadka pan and add mustard seeds and dry red chillies. Transfer the tadka to the Bimbli Mosaru Gojju when mustard seeds starts to pop and splutter.
Chill the Bimbli Mosaru Gojju in refrigerator before serving it with rice. Enjoy

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