Whenever I developed an aversion to the food, Bitter Gourd Gojju with rice was one of the remedies from my Mom, to bring back me to the normal track! It certainly opened up my taste buds.
This Bitter Gourd Gojju recipe is bit unique and different from the usual one, which uses the Vangibhath powder. Once you try this recipe, repetition of this recipe in the future is guaranteed!
Ingredients
- 2 Medium size bitter gourd Wash and dry the bitter gouds, cut into small pieces, you can use seeds also.
- lemon size tamarind soaked in water
- 3 TBSP Vangibath powder
- 1.5 to 2 tsp salt
- 3 or more TBSP Jaggery
- 3 to 4 TBSP oil
- Little Hing / asfoetida
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- Few curry leaves
Instructions
- Heat the oil in a heavy bottom pan on a medium heat.
- When the oil is hot add hing and mustard seeds. When mustard seeds began to pop, add cut or chopped bitter melon pieces along with curry leaves, and turmeric powder.
- Fry it on medium heat until they are tender or turns light brown.
Add vangibath powder, squeeze the soaked tamarind, and add the pulp.
Add salt and jaggery too.
- Mix well and simmer uncovered until oil leaves the sides and the Gojju has thickened.
Then turn of the heat . Hagalkayi gojju is ready.
- Savor this with hot rice or goes well with rotti, chapati too.
Notes
I am using the Chinese variety here. If you are using the Indian bitter guard use 4. Either you can use the seeds or cut into half and scoop the seeds and discard it. For vangibhath powder recipe CLICK HERE