Haagalkayi Gojju | Bitter Gourd Gojju | Gojju Recipes

Many a time, we ignore simple humble vegetables like bitter gourd. Simply because bitter gourd puts you off owing to its name. Yes, bitter gourd is obviously bitter but when combined with the right masala or ingredients it turns into something entirely different and tasty. Like this haagalkayi gojju or gotsu.
Haagalkayi gojju is a palate cleansing dish. It has aromatic ingredients making it unique tasting. In combination with the bitter gourd tanginess from tamarind pulp and a piece of jaggery makes this haagalkayi gojju get its taste.

Haagalkayi gojju tastes best with steamed hot rice or chapathi. Just top up with little ghee on top and taste the best flavour combo there can ever be. Understandably, children might not give it a try. But if you make it less spicier and inculcate bitter gourd eating habits at home they might give it a try!
Recipes of gojju from FOI…Pineapple gojju, apple gojju, yellu gojju or even this southekayi hasi gojju. Try other chapathi/roti side dishes.

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Haagalkayi Gojju | Bitter Gourd Gojju | Gojju Recipes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Bitter, tangy, spicy and very tasty, haagalkayi gojju

Author: Vindhya Desai

Recipe type: Lunch

Cuisine: Indian

Serves: 4 people or 1 bowl

Ingredients

• 1-2 tender bitter gourd
  

For Masala:

• 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
  

For Tadka:

• 1 Tbsp coconut oil/cooking oil
• ½ Tsp mustard
• 1 broken dry red chilli
• ½ Tsp urad dal
• Few curry leaves
  

For Gravy:

• 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

Method

1. Peel and finely chop bitter gourd
2. Gather all masala ingredients. Heat a pan
3. Fry masala ingredients till dal turns light golden
4. Switch off flame and add desiccated coconut. Mix and let it cooled
5. Heat oil in a separate pan, add mustard and let it splutter
6. Drop in broken red chilli
7. Add urad dal and fry till dal turns golden
8. Next add chopped bitter gourd and curry leaves. Saute
9. Meanwhile, grind masala ingredients into a paste with little water
10. Once bitter gourd cooks and changes colour, add jaggery and tamarind
11. Add ground masala paste
12. Pour in water to adjust consistency
13. Sprinkle salt and let it cook
14. Once it thickens, turn off heat
15. Serve hot with chapathi/roti

Notes

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

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Haagalkayi Gojju Stepwise:

Peel and finely chop bitter gourd
 

Gather all masala ingredients. Heat a pan

Fry masala ingredients except desiccated coconut 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