Archive for April 22nd, 2013

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು – Bitter Gourd Gojju

My Husband loves ಹಾಗಲಕಾಯಿ – Bitter gourd. We had brought ಹಾಗಲಕಾಯಿ – Bitter gourd from H-Mart, however he completely forgot and brought another huge batch from the Indian store. Now, what do you do with so much ಹಾಗಲಕಾಯಿ- Bitter gourd right? He said he wanted to eat Chapathi with ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju. I was not very inclined to make this with chapathi, and was a bit hesitant. He himself opened my blog, looked at the recipes and started frying the masala, when finally I went to the Kitchen to help him. Anyway, the ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju was just amazing, and so here comes the recipe for ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju.

Ingredients for grinding:

  • 2 tsp channa dal
  • 2 tsp urad dal
  • 5-6 red chillies
  • 3 tsp sesame seeds or White yellu
  • 2 tsp Methi seeds
  • 2 tsp Jeera
  • 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

  • Tamarind paste one big spoon
  • Tomato Paste one big spoon ( for color)
  • 5-6 ಹಾಗಲಕಾಯಿ –  Bitter Gourd chopped evenly
  • 6 tsp brown sugar
  • 1 tsp mustard seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves



  • In one tsp oil roast all the ingredients listed for grinding.
  • Grind these ingredients.
  • Microwave the ಹಾಗಲಕಾಯಿ – Bitter gourd until soft.
  • The change I made here was to grind the dry ingredients powder, tamarind paste, tomato paste with little water. ( so, basically ground dry ingredients, and next made it a wet paste)
  • Next, in a thick pan, add oil.
  • When it is hot, add mustard seeds, hing, curry leaves, and haldi.
  • Next, add the ಹಾಗಲಕಾಯಿ – Bitter gourd, and the wet paste and let it boil.
  • Finally, add the ground mixture and boil for another 7-8 minutes. The color as you see below completely changes.
  • Serve with chapathi or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.


P.S:  I didn’t remove the bitterness of the ಹಾಗಲಕಾಯಿ – Bitter Gourd. I like to keep it intact so we can reap all the health benefits. And we both like the bitterness of the vegetable also.

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