Wednesday, November 30, 2022



I make it a point to buy whatever fruits and veggies are available in a particular season. The winter months brings out the gooseberry in plenty here in Bengaluru. Gooseberries are called Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi and Avalo in Konkani, my mother tongue. 

Gooseberries are supposed to be rich in Vitamin C. They are rightly termed a "great addition to a healthy diet."  . Please check out this article, " 8 Impressive Health Benefits of Gooseberries".

Elsewhere in this blog you will find recipes for dishes made with gooseberries such as:-

Today's recipe is for  "Nellikai Gojju"  which I have adapted from Chitra Amma's Kitchen. This is a traditional dish from Karnataka. 

You can tweak the spice levels to suit your taste. Though seasoning the dish is optional, I have chosen to add a seasoning of mustard seeds and curry leaves which adds to the flavour of the Nellikai Gojju. 

We tried it out recently and it tasted very yummy as an accompaniment with hot steamed rice!


  • Nellikai (Gooseberries), 10-12 or about 300 grams
  • Turmeric Powder, 1/4 tsp
  • Jaggery, size of a lemon
  • Salt, to taste
For The Masala:-
  • White Sesame Seeds, (Til), 2 tbsp
  • Split Black Gram Dal (Urad Dal), 2 tbsp
  • Cumin Seeds,(Jeera), 1 tsp
  • Fenugreek Seeds, (Methi), 1/4 tsp
  • Byadgi Red Chillies, 3 
  • Fresh Coconut Gratings, 2 tbsp
  • Oil, 1/2 tsp
For the Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Oil, 1 tsp 


Wash the gooseberries and pressure cook them in a vessel with adequate water adding salt and turmeric powder for 1 whistle. The gooseberries need not be de-seeded.
Once the cooker cools, remove the vessel with the cooked gooseberries and keep aside 

In a pan, dry roast the white sesame seeds on medium heat till they splutter, keep aside.
In the same pan, heat 1/2 tsp of oil and roast the urad dal, cumin seeds, fenugreek seeds and chillies till the dal changes colour and they give off a good aroma
Remove from the pan and allow this to cool

In a mixer jar, grind the roasted ingredients along with fresh coconut gratings adding the required amount of water to a smooth paste. Keep aside

Add the ground masala/paste and jaggery to the cooked gooseberries, mix well
To this add water as required to get the desired consistency and bring to a boil 
Cook on medium heat, stirring from time to time till the gravy thickens
Check for salt and add, if required

Heat 1 tsp of oil in a small pan, on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds. Pour this seasoning on to the Nellikai Gojju
Transfer to serving bowl and serve as an accompaniment with hot steamed rice

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