Haagalkayi Gojju | Bitter Gourd Gojju | Gojju Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people or 1 bowl
- 1½ Tbsp urad dal
- ½ Tbsp sesame seeds/yellu/til
- 2-3 dry red chillies (byadagi preferably)
- A pinch of hing (crystal hing)
- ¼ Cup desiccated coconut
- 1 Tbsp coconut oil/cooking oil
- ½ Tsp mustard
- 1 broken dry red chilli
- ½ Tsp urad dal
- Few curry leaves
- 1 Tbsp tamarind extract/1 Tsp tamarind paste
- 1 piece jaggery/gur/bella
- ¼ Cup water or as required to adjust consistency
- Salt to taste
- Peel and finely chop bitter gourd
- Gather all masala ingredients. Heat a pan
- Fry masala ingredients till dal turns light golden
- Switch off flame and add desiccated coconut. Mix and let it cooled
- Heat oil in a separate pan, add mustard and let it splutter
- Drop in broken red chilli
- Add urad dal and fry till dal turns golden
- Next add chopped bitter gourd and curry leaves. Saute
- Meanwhile, grind masala ingredients into a paste with little water
- Once bitter gourd cooks and changes colour, add jaggery and tamarind
- Add ground masala paste
- Pour in water to adjust consistency
- Sprinkle salt and let it cook
- Once it thickens, turn off heat
- Serve hot with chapathi/roti
Ensure to use tender bitter gourd. If it is old and not fresh it will have hard seeds and will be very bitter and dry
Use coconut oil is available. Adds to the taste
Adjust spice as preferred
Recipe by Food Of Interest at https://foodofinterest.com/haagalkayi-gojju/
3.5.3226