Tuesday, March 10, 2009

Hagalakaayi (Bitter Gourd) gojju

Kanchaal (in tulu) or Bitter gourd is one of the vegetables which is not brought at all in my in-laws house. As I learnt cooking only after I got married my exposure to this was at minimum.. As this is one vegetable which I have to include in my hubby's diet now - here is the recipe for plain kanchaal bajji got from mom....


bitter gourd – 2 deseeded and chopped in ½” cubes
Tamarind pulp – 2 tbsp
Onions – 2 chopped
Green chillis - 2 sliced
Jaggery – 2 tsp
Oil – 1 tbsp

Dry roast and powdered:
coriander seeds – 1 tsp
Red chillis - 2
Methi – 1 tsp

Turmeric – 1 tsp

For Oggarane:
Mustard seeds – 1 tsp
Bengal gram – ½ tsp
Red chillis – 2
Curry leaves – 1 sprig
Hing 1 pinch

Coat the cut bitter gourd in turmeric and salt. Leave for 15 mins.
Squeeze the bitter gourd and remove the water.
Heat oil and prepare oggarane / tadka.
Add green chillis and onions. fry till onion becomes pink.
Add tamarind pulp, jaggery, spices, salt and ½ cup water. Bring to boil
Reduce flame add bitter gourd allow it to cook till water evaporates. This may take about 15 mins.
Now keep stirring on med flame till bitter gourd is completely cooked.
Serve with chapatti or rice.

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