Bitter gourd curry / Hagalaki gojju

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Bitter gourd	1 small
Turmeric	1 tsp
Salt	To taste
Oil	2 tbsp
Jeera	1 tsp
Mustard	1 tsp
Curry leaves	1 sprig
Coconut	½ cup / 7-8  tbsp	Dessicated
Coriander leaves	2 tbsp
Onion	1 small	Sliced
Sambar powder	2 tbsp
Tamarind juice	½ cup
Jaggery	2-3 tbsp
Water	As required

Method:

Wash and cut the bitter-gourd, remove the seeds and chop. Mix it with turmeric powder and 1 tsp salt in a bowl and press well and set it aside for 10 minutes.  Squeeze the bitter-gourd and remove the bitter juice. Pour some water and squeeze again and set it aside. 

Heat oil in a small pan. Add the onion and saute till translucent. Cool and grind it with coconut, coriander leaves, salt, jaggery, tamarind juice, sambar powder and some water. Mix the tamarind juice and set it aside.

Heat oil in a pan, add mustard and once it starts spluttering add jeera and curry leaves. Add the bitter gourd and fry till cooked. Add the ground mixture and bring it to a boil while stirring in between.

Serve hot with rice, roti, chapati…

Note:

1. If you do not have already made tamarind paste, soak a lemon size tamarind in warm water for 5-10 mins and strain.

2. If you are using market available tamarind paste, add a bit less salt as the market available tamarind paste already contains salt.

Tip:

Serve with a teaspoon of oil for enhanced taste.