Bittergourd Curry

Due to popular demand I present my "version" of the much acclaimed Hagalkayi (bittergourd) gojju. This is the way we do it back home, so there is a good chance you do it differently. Also, I am separating the recipe into 2 parts - one, for the preparation of the gojju powder (which is what I use to make mine) and two, the actual gojju. Hope it is easy to follow.

Making the gojju powder

Ingredients

Dry Red chillies about 10 (or as required by your 'spice buds')
Methi Seeds - 2 tablespoons
Turmeric Powder - a pinch
Oil - about 2 teaspoons

Method

Heat the oil in a pan and add small quantities of methi seeds and turmeric to it. Keep stirring and keep adding as the methi seeds start to change color. To this continue adding small red chilli pieces (I am told that one can also replace red chilli pieces with red chilly powder). Make sure all the ingredients are properly sauted. Now, cool this concoction and blend it to a fine powder. The powder has to be very consistent without any chilli or methi pieces available. And that's it! The powder will red or dark red in color which is what you are aiming for. 'Mentya menasu gojjina' powder is ready! And FYI - I have never actually made this powder since mom usually makes a big bottle's worth which I use.



Making the Hagalkayi Gojju

Ingredients

5-6 Bittergourd - finely cleaned off the seeds and cut into small pieces. Some prefer the crescent shape as well which is also fine.
2-3 tablespoons of Rice flour (akki hiTTu)
A string of curry leaves
4 teaspoons sugar (or as required. This can also be replaced by Jaggery)
2 teaspoons tamarind juice
1 teaspoon mustard seeds
Oil to taste


Method

1) Heat the oil in a pan and add mustard seeds to it. Once it starts to crackle, add chopped curry leaves to it. Mix them well.

2) Now, add the bittergourd pieces to this and mix well. Cover and cook until bittergourd is well done. You can check by sticking a fork into it.

3) Now add about 2-3 spoons of the hagalkayi powder (from above) to this and mix for a few seconds. You might want to mix the powder in some water and add so that it doesn't get burnt.

4) Add 2 teaspoons tamarind juice to this and mix well again.

5) Now add about 1-2 cups of water to the dish and mix. This is where I add the sugar and the rice flour so that the gojju is thick and not too bitter.

6) Let this cook on high flame for about 5 minutes. Keep stirring it on occasion to ensure it is mixing well.

7) And that's it! Add salt to taste and lo! Your gojju is ready to be had with rice/roti/chapati ... whatever your choice seems to suggest.

I hope you enjoy trying this time-tested classic which remains my # 1 dish of all times. Or as I like to call it my 'darling dish' ! All the best and do let me know how it turned out.



Cheers,
ShaKri