HASI GOJJU (Cucumber and Onion)

Healthy, crunchy, cool, light to dark green colour thin skin, filled with fibre , a range of minerals, moisture filled flesh, rich in vitamins and folic acid, slight sweet taste, soothingly super food for overall health…catch hold of this Cool Cucumber…team it with this verily versatile veggie Onions…get into action right away and see the magic that unfolds!

Dish Type: South Indian Side Dish (gravy)        Cucumber Onion Hasi Gojju copy     

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons


Onion                          2 nos.

Cucumber                   2 nos.

Salt to taste                 ½ tsp approx.

For grinding

Raw grated coconut    ½ of a coconut

Red chillies                  5 to 6 nos.

Coriander seeds          1 tsp

Mustard seeds                        ¼ tsp

Asafoetida                   A pinch

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Curry leaves                1 small sprig

Asafoetida                   A pinch

Directions Chop onions into fine pieces after peeling the skin. Transfer them to a bowl. Wash cucumber, curry leaves and coriander leaves in salt water. Transfer them to a colander to drain the water. Chop cucumber into fine pieces along with the skin. Transfer to the bowl. Grind all ingredients listed under “For grinding”. Transfer the ground mixture also into the bowl. Add salt. Mix them thoroughly. Now season it. For this, Heat oil in a small skillet. Add mustard seeds. When they crackle, add curry leaves. Switch off the flame. Add asafoetida and immediately pour on to the bowl. Garnish with finely chopped coriander leaves. Cucumber Onion Hasi Gojju is now ready. Note:Hasiis a kannada word which means “raw”

Tiny tip for “No Tears” with onions Chill the onions for 15 to 30 min. before cutting. This mitigates the activity of the enzyme that is responsible for the tears, which is produced when the ruptured cells of onions are exposed to air.

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