Bittergourd gojju
Bittergourd gojju recipe in the indian category
Recipe ingredients:
- 2 medium sized bittergourds
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 onion, minced
- 3 to 4 garlic cloves minced
- 2 teaspoons red chilli powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon dhania powder
- 2 teaspoons sambhar powder
- 2 teaspoons shredded coconut
- 1 teaspoon methi, fenugreek, seeds, roasted and powdered
- 2 teaspoons white sesame seeds, roasted and powdered
- 2 tablespoons jagggery melted or 2 teaspoons sugar
- Juice of a small ball of tamarind
- A pinch of hing
- Salt to taste
Recipe method:
- Scrape the skin of the gourds till smooth and wash them.
- Cut lengthwise and remove the seeds.
- Cut them into large half-rounds.
- Smear salt on them and place a heavy weight on them.
- This method is used to reduce the bitterness of the vegetable.
- Set aside for 1/2 hour.
- Fry in 3 teaspoons oil till well browned.
- Drain and set aside.
- Heat about 3 teaspoons oil and add the mustard and curry leaves.
- When the mustard crackles, add the minced onion and garlic.
- Fry till done.
- Now add all the raw dry powders and fry for 2 minutes.
- Now add the shrdded coconut and keep frying for 2 more minutes.
- Add the fenugreek and sesame powders and mix well.
- Add the fried gourd, jaggery and tamarind.
- Add salt to taste and enough water to cover the vegetable.
- Bring to a boil and reduce heat.
- Cook till the gavy thickens and you get a gojju consistency.
- Remove from heat and add the hing.
- Mix well and serve like a chutney with plain rice/dosa/chapati.