Bitter Gourd Gojju(Karela sweet and sour curry)1
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Description
This dish is made with bitter gourd, tamarind, jaggery and rasam powder which gives a nice taste to the vegetable and doesnt taste very bitter.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#39;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
Ingredients
- → Salt to taste and to sprinkle on top of bitter gourd .
- → Rasam Powder 2 Teaspoons.
- → Jaggery 150 to 200 Grams.
- → Tamarind Piece.
- → Curry leaves 2 Springs.
- → Urad Dal Teaspoons.
- → Chana Dal Teaspoons.
- → Mustard seeds Teaspoons.
- → Turmeric Powder Teaspoons.
- → Bitter Gourd (Karela) 500 Grams.
- → Water 1 Cup.
- → Oil 2 Tablespoons.
- → Red Chilli (break into pieces) 1 Numbers.
- → Hing 1 Pinch.
- → Cilantro (Finely chopped) 4 Stricks.
Directions
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#39;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