I know that Bitter gourd is nor a preferred vegetable by many. However, if this bitterness is combined with the sweetness of the jaggery and the sourness of the tamarind, then the dish transforms itself into a lip smacking curry or gravy. Once such Preparation which is undoubtedly loved by all is the gojju.
Gojju is an authentic Kannadiga dish which is cooked for everyday meal. This gravy tastes great with either rice or rotis.There are many recipes for gojju. Infact, my mom makes it in a different way and so does my grandmother. This recipe has been there in my recipe book for 4 years now. So I really don't remember where I got this from. So Sorry Aipi and Priya :-(
In this recipe, the bitter gourd is fried till crisp and then simmered in the gravy of coconut, tamarind and jaggery. This dish is sure to win the hearts of every Karela hater :).
Hagalkayi Gojju recipe:
Preparation time: 15mins
Cooking time 15 mins
Bitter gourd- 3 med, washed, deseeded and chopped fine.
Tamarind- Big lime sized
Jaggery- Big lime sized
Salt to taste
Turmeric- 1 pinch
Fresh grated coconut- 2 tbsp,
For the Spice mix:
Channa dal or bengal gram- 2tbsp
Urad dal or black gram- 1tbsp
Coriander seeds- 1tsp
Jeera or cumin- 1tsp
Sesame seeds- 1tsp
Fenugreek seeds or methi- a pinch
Red chillies- 4
For the seasoning:
Mustard seeds- 1/2 tsp
Curry leaves- 1 sprig
Hing- a pinch
- Soak the tamarind in water for some time and extract it's pulp and keep it aside.
- Dry roast all the ingredients for the spice mix till brown.
- Take off the heat and cool thoroughly
- Grind along with the coconut and a little water to a fine paste and keep it aside.
- Heat a tbsp of oil in a pan and add the chopped bitter gourd.
- Fry the bitter gourd for 5-7 mins till crisp.
- Add the turmeric powder, tamarind pulp and a little water and simmer for sometime.
- Add the ground paste, salt, jaggery and mix.
- Bring the mixture to a boil on a low fire and take off the heat.
- For the seasoning, Heat oil in a pan and add the mustard seeds
- Once it pops, add the curry leaves and hing.
- Fry till the curry leaves turn crisp and add the seasoning to the gojju.
- Serve hot with either rice or rotis.
P.S You make the same gravy by replacing the bitter gourd with okra.
This recipe is my contribution to Api and Priya's Tuesday book marked recipes.