Most of the people don’t like Bitter gourd because of it’s bittery nature. I was one of them until I found out the benefits of bitter gourd and recipe to hide its bitterness.

I’m from Karnataka where Bitter gourd is called as Haagalakaayi. We people make Gojju out of everything. We have Pineapple gojju, Heerekaayi (Ridge gourd) Gojju, Badanekaayi (Eggplant) gojju, Maavinakaayi (Mango) Gojju etc.

Gojju is also a curry but the preparation method slightly varies compared to that of curry and there will be additional spice powders added here.


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Benefits of Bitter gourd:

 

  • This is a boon to Diabetic Patients. Medicines help to reduce glucose level of few parts of the body whereas Bitter gourd affects the metabolism of all parts.
  • Drinking Bitter gourd juice on an empty stomach helps to reduce weight.
  • Having bitter gourd juice on an empty stomach helps to flush toxins from our body parts such as liver, respiratory system, Kidney and bladder.
  • Regular consumption of Bitter gourd boosts the immune system.
  • Bitter Gourd contains fibers which help with digestion thus helping with digestive problems like constipation, Gallstones, piles etc.

 

Bitter gourd, when mixed with Tamarind, jaggery and spice powder, will not taste that bitter and even kids can enjoy this delicious curry. You can adjust the quantity of tamarind, jaggery and spice powders as per the taste.

 

Let’s see the recipe of Bitter gourd Gojju;

 

Ingredients:

Bitter Gourd: 8-10

Curry leaves: 4-5

Homemade Spice Powder: 1 tablespoon

Olive oil: 2 tablespoon

Chilli Powder: 1 tablespoon

Turmeric:  1 tablespoon

Tamarind/ Tamarind juice: 1/2 cup

Jaggery: 2 tablespoon

Mustard seeds: 1/2 tablespoon

Cumin: 1/2 tablespoon

Asafoetida: 1 Pinch

Salt: As per the taste

 

Cooking time: 25 mins

Preparation:

 

  1. Remove seeds from bitter gourd and cut them into small pieces. Add little oil to a pan and fry bitter gourd until they turn slightly brown and raw smell should be gone.
  2. Take out the fried bitter gourd in a plate. Add oil in the same pan.
  3. Once the oil is hot add mustard, cumin, turmeric, Asafoetida and curry leaves.
  4. Add fried bitter gourd and mix well.
  5. Now add Spice powder, Chilli Powder and salt and mix well. (Check the bottom of the page for the homemade spice powder recipe)
  6. Let it cook for 3-4 minutes (medium flame).
  7. Once the bitter gourd cooked well with all the spice, add tamarind juice and jaggery.
  8. Mix well and cook for 5-6 mins on a medium flame with periodic mixing.
  9. If the curry is getting too sticky sprinkle little water or add more tamarind juice. To store this curry for more number of days it is recommended to cook without water.
  10. Cook for another 4-5 mins. Let everything mix thoroughly.
  11. Bitter gourd skin turns brown and becomes smooth once it is properly cooked. If you see this turn off the stove and Bitter gourd curry is ready. This can be stored for a week in the fridge and can be eaten along with rice and chapatis.

 

Step by step method:

 

  1. Cut bitter gourd into small pieces by removing seeds and fry them in a pan with little oil. 
  2. Once the bitter gourd turns light golden take out them in a separate plate. In the same pan add oil. Once the oil is hot add mustard, cumin, turmeric, Asafoetida and curry leaves. 
  3. Add fried Bitter gourd into the pan and cook for 3-4 minutes on a medium flame. 
  4. Now add Spice powder, Chilli Powder and salt and mix well. (Check the bottom of the page for the homemade spice powder recipe) 
  5. Let it cook for 5-6 mins. Periodically mix well to avoid sticking to the pan. 
  6. Then add Jaggery and Tamarind Juice. 
  7. Let it cook for another 4-5 mins with the lid closed.
  8. Now bitter gourd curry or Haagalakaayi Gojju is ready. Store this in the fridge for a week to enjoy a delicious meal along with rice and Chapatis.

 

Homemade spice powder recipe:

  1. Fry 2 tablespoons of Split Bengal Gram (Chana Daal), 2 tablespoons of a split black gram (Urad daal) and 2-3 dry red chillies until all the grams turn golden brown.
  2. Turn off the stove and let the mixture cool down completely.
  3. Grind this mixture to a very smooth powder.
  4. This spice powder can be used as an ingredient for any curries, sambar and chutney. It can be stored for a longer time.

 

 

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