This is a kind of south Indian style masala powder which is used to prepare a gravy/curry called as ‘gojju’ in Kannada, with many types of vegetables. The gojju/curry tastes sweet, spicy and tangy. It’s an accompaniment with rice, chapati, poori, rotti (rice thalipeeth) etc. Most famous gojju are bendekayi (ladies finger) gojju, haagalakayi (bitter
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