Wood apple stew/ Belada hannina gojji/ Bael gojju

Bael/ Belada hannu is one of the healthiest summer fruits loaded with nutrients. It contains  good amount of nutrients protein, carbohydrate, iron, fat, calcium, Vit-B & C… This fruit is native to India, Bangladesh, Shrilanka. This is commonly called as Bael, Wood apple or stone apple because of the hard shell. Scientifically it is known as Limonia acidissima which resembles Aegle marmelos (bilwa patre hannu/ Japanese bitter orange) and people often treat them as the same (but not really).

As per my knowledge, Bael fruit is helpful in improving immune system & digestive health like many more fruits. The high fiber content helps in improvement of digestion health, diabetes management. It is also known for its anti-microbial / anti-fungal properties  a nd used in the Ayurveda for ages in the treatment of ulcers, asthma, skin diseases..

Once the shell is cracked and opened using a sickle/ stone, there will be sicky pulp with many seeds. The fruit has a tangy, sweet, astringent taste with a distinct fermented flavor. My kids don’t like this fruit just because of its smell, & they were not even ready to taste a bit.:). To some extent fruit tastes even like tamarind.

In fact, I tasted this fruit recently for the first time when my husband’s friend shared them few weeks back. Though I bought it long back once, which I don’t even remember how the taste was. This time, we got to taste them well and could try few dishes with 5-6 fruits that the good friend shared with us. Thanks to Mr. George for them.  

Wood apple or Bael fruit or Belada hannu

I tried most common juice, chutney & this stew or goji we call in our place which we mostly make with wild mangoes / hog plum etc.. Today, I am sharing one of the trials this time, which is Bael goji, which goes perfect with boiled rices and a dollop of ghee or even with rice & curds. Taste resembles that of wild mango gojji to some extent.

Now let us read the recipe. I will be sharing other trials soon with you!


Wood apple or Belada hannina goji

Preparation time: 1 hr (soaking & removing seeds)

Cooking time: 10 minuets

Serves: 2


Bael fruit/ wood apple fruit – 1-2 medium

Jaggery – small orange sized

Salt – 1 tsp or as required

Chilli powder – ¼ tsp or as required

Green chilli – 1 (optional)

Coconut oil – 1 tsp

Mustard seeds – ½ tsp

Garlic cloves – 8-10

Curry leaves – 1 sprig

Dry red chilli – 1 (optional)


  • To begin with, crack and open the wood apple/ bael fruit.
  • Scoop out the pulp and transfer to a mixing bowl. Pour 1 glass of water and let it soak for 45 minutes. Now, squeeze the fruit in water with your fingers and using a sieve (strainer), remove seeds. Add ½ - 1 glass of water to separate the pulp from seeds during this process.
  • Peel the garlic.
  • Head a pan/ wok. Add coconut oil, mustard, dry red chilli and peeled garlic and make the seasoning ready. Once it starts spluttering, add curry leaves & then the filtered fruit pulp/ juice.
  • Add salt, jaggery, slit green chilli, chilli powder and boil well.
  • Now, the goji is ready to serve with rice.
Wood apple stew or Belada hannina goji or Bael gojju