Bitter gourd is one of those vegetables that I have a love-hate relationship with. I always disliked it in childhood, but as I learn to cook it in interesting ways, I’ve begun to love it. I have started cooking it more for its immense health benefit (lowering blood sugar) and the folates and phyto-nutrients it contains.
“Gojju” is a typical gravy dish from the state of Karnataka and I first got to taste this in my mother-in-law’s place. This is an adapted “gojju” recipe; I cannot say it is the authentic version, but I love the combination of flavors in it- spicy, tangy and a hint of sweetness! Taking this to Meatless Mondays, the global movement to skip meat, one day of the week.
For those of you wondering what a bitter gourd is, this is what the green vegetable looks like, when cut lengthwise and de-seeded:
Check my other bitter gourd recipes:
Bitter gourd curry Pavakkai gojju
Ingredients:
bitter gourd- 2 medium
tamarind- a piece about the size of a ping-pong ball
grated jaggery- 2 tsp.
turmeric powder- a pinch
for masala:
chana dal/split yellow lentil- 1 tbsp.
coriander seeds- 1 tbsp.
red chilly- 1 big
sesame seeds- 2 tsp.
cumin seeds- 2 tsp.
shredded coconut- 2 tbsp.
for tempering:
oil- 1 tbsp.
mustard seeds- 1/4 tsp.
asafoetida- a pinch
curry leaves
Method:
1. Dry roast ingredients for the masala (except for cumin, coconut), cool, and grind in a small spice grinder along with cumin and coconut.
2. Soak tamarind in warm water and extract its juice by crushing with fingers.
2. Wash, de-seed bitter gourds and chop into small pieces.
3. In a pan, heat oil. Add asafoetida and mustard seeds. When the seeds pop, add curry leaves and bitter gourd.
4. Add salt, turmeric powder and some water. Close with a lid and cook till the gourd is tender.
5. Add tamarind extract, ground masala, grated jaggery and let it come to a boil. Simmer for 10 more minutes till gravy thickens.
6. Serve warm with rice.
Great recipe. One of my favorite veggie is bitter gourd. Love it in pitlai 🙂
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thanku, Srividhya. 🙂
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I usually add coconut jeera and black sesame seeds for gojju.. Your version have some additional flavour will try soon:-)
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My version is similar; I have just avoided using sambar powder and made it from scratch with the other usual spices. 🙂
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Yes Apsara, I was searching what u added for spice and I realized:-)
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I could eat this all day!
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me too! My husband and I have started to love bitter gourd and crave for this dish. 🙂
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Great going, Apsara! Keep it up.
Appa.
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🙂
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Looks great… loveee it… 🙂
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thanks, Chitra.
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I have never tried gojju, on my list Apsara!!! 🙂
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Let me know when you do try it, Malar. 🙂
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Woooooow can have any form, your looking super cool dear
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Glad you like it!
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Looks delicious, perfect way to warm up on a cold winter evening:-)
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Absolutely! Thank you for visiting this old post.
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This has been on my to-do list since long. Looks lovely Apsara 🙂
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thank you for visiting my blog! Great to connect with you.
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