Passion fruits/Passiflora grows in hill stations of India or the colder region during the May -July months. It contains a hard outer shell and pulpy inner core with a lot of black seeds. As my daughters hate the texture, I love it and include it in my juice or lunch.
Passion fruit has a tart mixed sour taste. The fruit has many beneficial nutrients and a low glycemic index; hence, it is ideal for a diabetic condition. It is my way of indulging the sour fruit in its whole raw form. I followed our traditional charred brinjal gojju recipe and tried it. I loved the fresh fruit flavour, crunchy seeds in this gojju and enjoyed it with red parboiled rice.
Fruit pulp – from 2 fruits
Green chillies -1 – 2
Jaggery – as per taste (grated)
Onion – 1 (chopped)
Seasoning: Coconut oil – 2 tsp, mustard – 1tsp, crushed garlic cloves – 6 -8, curry leaves – 1 string.
-Cut passion fruit in half, remove the pulp with those seeds.
-Add salt, grated jaggery, crush green chilli by using your hand (it emits a lovely aroma to the gojju) and chopped onion. Adjust the consistency by adding little water.
-Season with coconut oil, mustard, crushed garlic. Fry until garlic is brown. Add curry leaves and pour the seasoning on the gojju.
-Enjoy with hot rice or with curd rice. If you like sweet and sour gojju, it is the perfect recipe.