I came across this interesting Bitter Gourd Gojju recipe when I was in my friend’s house. It was so awesome that I wanted to try it right away. Thanks to my friend Harini’s Mother-in-law who gave me the detailed notes, I was able to replicate the exact taste. Even a Bitter Gourd hater would love it. Its just so yummy!. You all should try it as well.
Ingredients:
- Pavakkai / Bitter gourd [M] – 2 nos
- Tamarind Water – 1 ¼ cup
- Turmeric powder – ¼ tsp
- Green chili – 1 no / to taste
- Curry leaves – 1 sprig
- Asafoetida – ¼ tsp
- Mustard seeds – ¼ tsp
- Oil- 4 tbsp
- Grated coconut – 1 tbsp
- Grated Jaggery 1 tbsp / to taste
- Salt – to taste
To Grind:
- Fenugreek seeds – ¼ tsp
- White Sesame seed – 1 tsp (you can use black sesame seed, but color will become dark)
- Raw rice – 1 tbsp
- Red chili – 2 nos / to taste
Serves -2 to 3 persons
Preparation Time – 20 to 25 min
Preparation:
- Wash and remove the seeds from the Bitter gourd and chop it to thin pieces.
- Heat the Kadai and dry roast the “to grind” items until golden color. Take it out and let it cool. Then grind it into a powder consistency using Blender/Mixie.
- Heat the oil in the Kadai. Add mustard seeds. When it splutters, add the Asafoetida, Curry leaves and Turmeric powder. Mix it well. Then add the chopped Bitter gourd. Mix it well. Cover it with the lid and stir often. Cook it until the oil separates.
- Add the Tamarind water and salt and bring it into boil until the raw smell is gone. Then add the ground dry powder mix. Mix it well. If it is very thick, add ¼ cup of water and mix it well. Cook it for 5 minutes in the medium flame.
- Add the grated Coconut and grated Jaggery and cook it for few minutes. It is supposed to be in thick consistency. Switch off the flame.
- Serve it with hot rice with a spoon of ghee or use it as a side to curd rice. Yummieeeeeeee.
