Recipe ingredients
- 2 medium sized bittergourds
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 onion, minced
- 3-4 garlic cloves minced
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp dhania powder
- 2 tsp sambhar powder
- 2 tsp shredded coconut
- 1 tsp methi (fenugreek) seeds, roasted and powdered
- 2 tsps white sesame seeds, roasted and powdered
- 2 tablespoon jagggery melted or 2 tsp 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 hr.
- Fry in 3 tsp oil till well browned.
- Drain and set aside.
- Heat about 3 tsp 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.
Other indian recipes:
Bittergourd gojju recipe
|
