- In a pan, dry roast the cumin, bengal gram, sesame seeds until light brown. Grind in the mixie with coconut, green chillies, asafoetida, coriader and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add carrots, turmeric, curry leaves.
- Add water and bring it to boil till soft. Then add ground paste, tamarind juice, jaggery and salt. Cook for 10-15 minutes until the gojju thickens.
- Serve hot