Hagala kayi gojju ( karela| bitter gourd)

Ingredients

Hagala kayi ( karela) —2 medium

Tamarind —big lemon size soaked in water

Jaggery —1/2 cup

Fresh grated coconut—1 cup

Oil— 2 tablespoon

Turmeric powder—1/2 teaspoon

Salt to taste.

Curry leaves—few

Mustard seeds—1 teaspoon

Channa dhal—2 tablespoon

Urad dhal—1 tablespoon

Jeera— 1 teaspoon

Methi or menthya seeds—1/4 teaspoon

Dhania or coriander seeds__1 teaspoon

Pepper corns—1 tablespoon

Asafoetida or hing —1/2 teaspoon

White or black til ( seasame seeds)—2 teaspoon

Red chillies— 3 to 4

Curry leaves—few

Oil— 2 teaspoon

Roast all the ingredients for the gojju masala on medium flame in a laddle or pan

Take off the heat and keep it aside and let it cool completely.

Grind the masala along with coconut grated to a smooth paste adding water and keep it aside

Wash the hagala kayi and cut it into length wise and remove all seeds.

Chop it to small pieces or chop in food processor

Heat 2 tablespoon of oil in a kadai or pan on medium flame

Once hot enough add mustard seeds, when it stops spluttering add curry leaves.

Now add cut hagala kayi pieces and turmeric powder fry for 5 minutes on medium flame

Now add tamarind water and jaggery powder, keep stirring.

Now close with a lid let it boil till hagala kayi turns soft.

You can add litter water in between to boil well.

Now add the ground masala paste and salt and mix well.

Boil the gojju on medium flame.

Serve with hot cooked rice or chapattis or rotti

Note:

Same masala and procedure for making bendekayi gojju ( okra ) bindi .