Bitter Gourd Gojju(Karela sweet and sour curry)
|Published||Apr 28, 2009||Cooking Time||20 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||15 Minutes|
|Ingredient||Bitter Melon, Karela||Standing Time||20 Minutes|
Description: This dish is made with bitter gourd, tamarind, jaggery and rasam powder which gives a nice taste to the vegetable and doesn't taste very bitter.
Recipe of Bitter Gourd Gojju(Karela sweet and sour curry)
|Salt To Taste And To Sprinkle On Top Of Bitter Gourd|
|Jaggery||150 to 200||Grams|
|Bitter Gourd (Karela)||500||Grams|
|Red Chilli (break Into Pieces)||1||Numbers|
|Cilantro (Finely Chopped)||4||Stricks|
1. Wash the bitter gourd, pat dry with a towel and slice into thin cubes. Make sure to remove all the seeds. 2. To the cut bitter gourd, add a pinch of turmeric and salt, mix well. Keep aside for 15mins. 3. Soak Tamarind in 1 cup of water and keep it aside. 4. Meanwhile, take oil in a non-stick or a heavy bottomed pan, heat the oil. 5. Put mustard seeds when it starts spluttering, add chana dal, urad dal and fry until slightly brown. To this add curry leaves, red chilli pieces and a pinch of hing. Also, add the remaining turmeric powder. 6. Add the bitter gourd pieces to the above seasoning and keep frying it on a medium flame until the vegetable is slightly brown/cooked. 7. To this add rasam powder, salt and jaggery(if you want the gojju be be sweeter, then add li'l more jaggery according to your taste). 8. Squeeze out the tamarind juice and add it to the vegetable mixture in the pan. 9. Slow cook the gojju on low flame for about 10mins until the raw smell of rasam powder goes. 10. Garnish with fresh cilantro and serve with chapatis, paratha
Be sure to buy the bitter gourd which is whiter in color. These are not as bitter as the green ones. You can substitute onions, tomatoes , egg plants or spring onions to make the Gojju.
Posted Apr 28, 2009