Bittergourd curry / Hagalkayi Gojju / Pagalkayi Gojj

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala.


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Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

Ingredients
  • Pagalkayi / Hagalkayi / Bitter gourd- 1/2 kg
  • Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
  • Velly/ Jaggery / Bella   - a small piece 
  • Salt to taste
  • Karvappale / Curryleaves - few
  • Grated coconut / Thenga / Thenginaturi - 1/4 cup
  • Oil - 2 tbsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
For masala
  • Menthyu / Menthya / Fenugreekseeds - 1 tsp
  • Dhaniya /Coiranderseeds - 1/2 tsp
  • Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i have used Byadagi Chillies)
  • Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
  • Asafoetida / Hing / Peryangayum - 1/4 tsp
Method
  1. Wash and cut into lengthwise remove seeds and chop into small pieces keep aside
  2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
  3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
  4. Heat oil add mustard seeds allow to splutter then add Pagalkayi /Bittergourd and curry leaves fry till tender on low flame
  5. Add 1/2 cup of water then add tamarind, jaggery and salt cook bittergourd on a low flame untill tender
  6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
  7. Serve hot with rice
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