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Friday, March 16, 2007

Hagalakayi Gojju

Gojjus are sweet and spicy dishes from Karnataka, the southern state of India, where I grew up. Gojjus are prepared with certain vegetables and the name of the gojju indicates with what it has been prepared. Usually the vegetable is cooked in sour, sweet and spicy gravy which goes well with rice or rotis. It is simple to make and tastes just delicious. The only key is just adding all the flavors at the right amount.
This recipe is my mom's. She doesn't use all the spices that go into a traditional gojju recipe and keeps it simple.
H for " Hagalakayi Gojju" - My entry for Nupur's A - Z Vegetable event. Hagalakayi is the Kannada word for bitter gourd and is the vegetable used in this Gojju.


Ingredients:
I prepared using these measurements which were perfect for me. Adjust the ingredients according to your taste. You can use frozen bitter gourd as well.
One bitter gourd / hagalakayi, chopped into small pieces
Roasted chick peas / daliya - 2 Tbsp
Dry coconut grated - 1 Tbsp
Water - 1 & 1/2 cups
Tamarind paste (Extracted thick) - 1 Tbsp
Jaggery powdered - 2.5 or 3 Tbsp
Chillie Powder - 1.5 tsp
Oil - 1 Tbsp
Mustard seeds - 1 tsp
Hing - less than 1 /4 tsp
Curry Leaves - Few
Salt

Grind daliya and dry grated coconut into a fine powder using a mixer / blender.
Soak a big marble sized tamarind in water till you are able to squeeze the thick pulp. Alternatively, add some water to the tamarind in a bowl and put it in microwave for a couple of minutes. Let it cool. Then extract the thick pulp.
Heat oil in a small pan / wok and add mustard seeds , hing and curry leaves. When mustard seeds start to splutter, add bitter gourd pieces, stir once, turn down the flame and close the lid. Let it fry on a low flame till they turn tender. Then add the daliya - coconut powder, tamarind extract, chillie powder, jaggery powder, salt and water. Increase the flame and cook it till it comes to a boiling point. Then again lower the heat cook for a couple of minutes more and turn off the stove. The gojju would have turned thicker by this time.
Serve hot with rice / rotis.

5 comments:

Asha said...

Hi Suma,I made Gojju too.It's at Aroma!:))

Looks good,I don't get Hagalkai often but I will make this when I do.Thanks.Latha of Masala Magic made Hagalkai Gojju too!:D

Sandeepa said...

Interesting dish & name Suma. I was wondering you know what veggies start with "H" and here you are :)

bee (jugalbandi.info) said...

dear suma,
bittergourd is my fav veggie. thanks for this recipe.

bee

Latha said...

Hey Suma,

Great minds think alike :-)
Nice recipe and delicious picture!
Cheers
Latha

musical said...

One Hagalakaye dish that doesn't taste bitter :).

Love it.