June 14, 2018

Haagalkaai Gojju | Pavakkai Gojju | Bitter gourd curry - Video Post

Presenting to you another speciality from Karnataka, Haagalkaai Gojju. Bitter gourd is known as Haagal kaai in Kannada.

Gojju is a sweet and sour gravy made from  tamarind base and some jaggery along with various other spices  bringing about an aromatic and a flavorful gravy. 

This delicacy is also called a Menaskkai in some parts of Karnataka . The bittergourd can be replaced with Pineapple or Lady's finger as well with the preparation process remaining the same.

This bitter gourd gojju is like a palate cleanser and leaves a fresh feeling in the mouth. Hot rice with a little ghee and this gojju tastes heavenly.

Diabetics who are bored of having normal stir fries or boiled bitter gourd can definitely prepare this gojju and have. Goes well with rotis or puris as well.

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Serves : 2-3




Video Method




Ingredients
1 medium sized bitter gourd / pavakkai / karela
1/2 cup tamarind pulp
1 tablespoon sambar powder (recipe click here)
1 tablespoon rasam powder (recipe click here)
2-3 teaspoons grated coconut
few curry leaves
asafoetida - a pinch
salt as needed
1/2 tsp turmeric
2 tsp  powdered jaggery - optional ( diabetics can omit this)
1 tsp mustard seeds
1-2 tablespoon cooking oil. ( I used til oil , you can also use regular oil)

Method
Cut the head and tail end of the bitter gourd. De -seed it and cut into small pieces and keep aside.


Grind the coconut , sambar powder and rasam powder in a mixie jar with little water to a smooth paste.

Heat oil in a wok/kadai, crackle the mustard seeds and curry leaves.


Saute the bitter gourd pieces with haldi, some salt and asafoetida and cook it in tamarind pulp until the raw flavor of the tamarind is lost. Add some jaggery while the tamarind pulp is boiling.


Slowly add the ground paste and mix it thoroughly so that no lumps are formed. You can adjust salt and some spice powder is you need at this stage.


Let the mixture simmer well on a medium flame until it reaches a thick sauce like consistency . Keep stirring at intervals to avoid burning or sticking to the underside of the pan. You can drizzle some til oil in the end for an extra added flavor.

Serve it with piping hot rice with a dash of ghee and some roasted papads .







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