Haagalkai Gojju - Divide and Devour
Gojju in any form with any vegetable is a staple in Karnataka. The famous version is the Haagalkai Gojju.
Like many things that I have stated earlier, I started eating Bitter gourd after I got married.
Mom cooks Bitter Gourd at home and everyone at home loves it. But I just refused to eat it. I was one tough nut to crack.
Today's recipe is linked to the district of Chikkaballapur. It is a district in Karnataka and is recently seeing vast development. It was earlier the prime agricultural center. The famous weekend getaway from Bangalore - Nandi Hills - is in this district.
I am linking Gojju to Chikkaballapur district ( Divide and Devour) as I did not find any specific references to food.
District : Chikkaballapur
Recipe : Gojju
Here is the recipe. I also noticed there are many variations. I am posting an easy version which is delicious too.
Bitter Gourd - 1 - large - cleaned and chopped fine
Jaggery - 2 Tbsp - grated
Sambar Powder - 1 1/2 tsp
Tamarind Extract - 1/2 tsp
Salt to taste
Turmeric Powder - 1/2 tsp
Oil - 2 Tbsp
Curry leaves - 2 springs - roughly torn
Mustard Seeds - 1/2 tsp
1. Heat Oil in a pan. Once the oil heats up, add mustard seeds and curry leaves.
2. Now add the chopped bitter gourd and sate it for a few minutes. Add turmeric powder and salt and allow it to cook on low flame till soft.
3. Combine the Sambar powder, Tamarind extract and grated Jaggery in 1/2 cup of water.
4. Pour this mixture into the simmering Bitter gourd.
5. Allow this mixture to cook till the flavours are absorbed and the gravy thickens.
6. Check for seasoning and adjust the gravy thickness according to your preference. The bitter gourd should be cooked and soft. Gojju is usually cooked according to taste. So you are free to adjust the sweetness and bitterness as you please.
7. A perfect Gojju, I am told should be a blend of sweet, spicy and sour flavors without one over powering the other.
8. Serve hot with rice.
Recipe Source : Adapted from here.
Like many things that I have stated earlier, I started eating Bitter gourd after I got married.
Mom cooks Bitter Gourd at home and everyone at home loves it. But I just refused to eat it. I was one tough nut to crack.
Today's recipe is linked to the district of Chikkaballapur. It is a district in Karnataka and is recently seeing vast development. It was earlier the prime agricultural center. The famous weekend getaway from Bangalore - Nandi Hills - is in this district.
I am linking Gojju to Chikkaballapur district ( Divide and Devour) as I did not find any specific references to food.
District : Chikkaballapur
Recipe : Gojju
Here is the recipe. I also noticed there are many variations. I am posting an easy version which is delicious too.
Ingredients :
Bitter Gourd - 1 - large - cleaned and chopped fine
Jaggery - 2 Tbsp - grated
Sambar Powder - 1 1/2 tsp
Tamarind Extract - 1/2 tsp
Salt to taste
Turmeric Powder - 1/2 tsp
For Tempering :
Oil - 2 Tbsp
Curry leaves - 2 springs - roughly torn
Mustard Seeds - 1/2 tsp
Method :
1. Heat Oil in a pan. Once the oil heats up, add mustard seeds and curry leaves.
2. Now add the chopped bitter gourd and sate it for a few minutes. Add turmeric powder and salt and allow it to cook on low flame till soft.
3. Combine the Sambar powder, Tamarind extract and grated Jaggery in 1/2 cup of water.
4. Pour this mixture into the simmering Bitter gourd.
5. Allow this mixture to cook till the flavours are absorbed and the gravy thickens.
6. Check for seasoning and adjust the gravy thickness according to your preference. The bitter gourd should be cooked and soft. Gojju is usually cooked according to taste. So you are free to adjust the sweetness and bitterness as you please.
7. A perfect Gojju, I am told should be a blend of sweet, spicy and sour flavors without one over powering the other.
8. Serve hot with rice.
Recipe Source : Adapted from here.
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