Ingredients: 1 cup lemon juice 1 tbsp. jaggery 1 long spring curry leaves 1 tsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder Salt to taste For Masala: 3/4 cup grated, coconut 4-5 red chillies 1 tbsp. bengal gram 1 tsp. black gram 1 tsp. cumin seeds 1/2 tsp. fenugreek seeds 1/2 tsp. asafoetida 1 tsp. oil Method: Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned. Grind in the mixie with coconut and little water to a fine paste. Heat oil in a sauce pan, add mustard seeds, when it pops add ground paste, turmeric, curry leaves and fry for 5-8 minutes. Add salt, lemon juice, jaggery. (If necessary add little water) Simmer for 10-12 minutes until the gojju thickens. Serve with chapati/dose/rice.