We all know how much bitter gourd is healthy, and it’s often good to include bitter gourd at least monthly twice or thrice. Because of the bitterness, this vegetable is hated by many.
But, Bitter gourd Curry is of the spectacular rice side dish in which all the tastes like bitter, tang, sweet and saltiness are balanced when prepared right.
Bitter gourd Curry is also called as Hagalakayi Menaskai or Hagalakayi kayi rasa.
The same way we can prepare using pineapple, raw mango, raisins, amatekayi(Hog plum), pea eggplant, the skin of orange and citron also known as Heralekayi, with a slightly different procedure.
My mom and grandmother prepare the best Gojju with all the vegetables that have mentioned above. Now I’m giving one of there recipe here.
- Bitter Gourd 2 to 3
- Sugar 1tsp
- Turmeric powder 1tsp
- Tamarind small lemon size
- Curry leaves few
- Kashmiri red chillies 4 to 5
- Byadagi chillies 4 to 5
- Urad Dal 1tsp
- Channa Dal 1tsp
- Cumin seeds 1tsp
- Half tsp coriander seeds
- Fenugreek seeds 5 to 7
- Jaggery 3tsp
- Salt to taste
- Mustered seeds half tsp
- Hing/Asafetida pinch
- Dry coconut half cup
- Oil 3 to 4tsp
Wash the bitter gourd and cut it vertically into half and remove the seeds. Next, chop it into thin slices as shown in the below picture.
Next marinate the chopped bitter gourd with half tsp salt, sugar and turmeric powder for 30min. Meanwhile, soak the tamarind in one cup of water.
Now in another pan for masala, add half tsp of oil once heated add cumin seeds, fenugreek seeds, coriander seeds, hing along with dried chillies fry until chillies get crisps.
Remove the fried ingredients and in the same pan add urad dal and fry in low flame until it becomes golden in colour then remove, now add chana dal and fry until it becomes golden in colour.
Now in the same pan add dry coconut and fry until it turns golden in colour. Then squeeze the water from marinated bitter gourd.
Add all roasted masala in a mixer jar and grind it into a fine powder.
In the Kadai add 3 to 4tsp of oil, once heated add mustard seeds and curry leaves.
When mustered crackles add squeezed bitter gourd, and fry until 80% cooked. Bitter gourd has to change colour from green to light yellowish green. As shown in the below picture.
Once the bitter gourd is cooked 80% add tamarind juice, salt and jaggery. And allow it to boil.
Then add the ground masala powder with half cup water. Allow it to boil for 10min (don’t close and cook) when curry leaves oil means the curry is done. Check for salt and jaggery. Sometimes butter gourd comes with the heavy bitterness so check for your taste and adjust the jaggery.
Enjoy the Gojju/Curry with hot rice or dosa or idly.