Bitter Gourd Gojju

Payaswini's Recipes

4-6 bitter gourd, discard the seeds and cut into small pieces
3-4 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1-2 tsp. tamarind juice
2 tbsp. jaggery
1 long spring curry leaves
1/2 tsp.
Rasam Powder
Salt to taste
For Masala:
3/4 cup grated, coconut
2 tsp. bengal gram
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
2 tsp. sesame seeds
4-5 red chillies
1/2 tsp. asafoetida
1 tsp. oil
Heat the oil in a pan and fry all the masala ingredients (except the coconut) until light brown.
Combine fried mixture,
coconut in a blender and blend to a smooth paste with little water.
Wash the bitter gourd thoroughly and drain the water completely.
Heat the oil in a sauce pan, add mustard seeds, when it pops add bitter gourd, curry leaves and turmeric.
Fry the bitter gourd until golden brown. Add rasam powder, salt and fry for 5 minutes.
Now add ground paste, tamarind juice, jaggery and little water and bring
it to boil.
Simmer for 10-15 minutes until the gojju thickens.

Serve with chapatis, dose, rice.