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

gojju_masala

Method:

  • In one tsp oil roast all the ingredients listed for grinding.
  • Grind these ingredients.
  • Microwave the ಹಾಗಲಕಾಯಿ – Bitter gourd until soft.
    chopped-hagalakayi
  • 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.
    gojju1
  • 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.

gojju2

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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21 responses to this post.

  1. Awesome recipe with pics.
    Another variant for people concerned about the bitterness:
    Fry Bitter Gourd in couple of spoons of oil until soft and cook them in tamarind paste and water before adding the ground mixture.

    Rest remains as explained by Meeraji.

    In this way the bitterness is released to the entire Gojju and not retained only in Bitter Gourd and the goodness of Bitter Gourd will remain for our healthy well being.
    (Cant remember the source: Bitter Gourd and Gooseberry (Amla) retains its goodness even after cooking)

    Reply

  2. Posted by Bhavana on April 23, 2013 at 1:20 pm

    Ahaa ….! Enu ruchi! tiMdavanE balla hAgalakAyi gojjina saviya !

    I use amatekaayi, maavinakaayi, nellikaayi etc. (sour vegetables) with bitter gourd whenever available. These will give a special flavour and taste to the gojju.

    Another way to reduce bitterness is – mix a teaspoon of table salt with the sliced bitter gourd. After 3-4 hours squeeze the bitter gourd in your fist and remove the water.

    Reply

    • Posted by meeraghu on April 23, 2013 at 2:33 pm

      Yes, Bhavana. Tastes heavenly. I started making Hagalakayi only from past two years when my Mom came here and made it for my Mother-in-laws monthly masika.
      I bring hagalakayi regularly now.

      Reply

  3. Posted by Kaushik on May 1, 2013 at 8:54 pm

    If the pictures are so good, the gojju will be simply delicious!n

    Reply

  4. Posted by Guru Murali Rao on July 15, 2013 at 7:24 am

    going to pick hagalkai and andhra chillies in my home garden..the image makes my mouth full of saliva .. even we can add bella to make gojju delicious

    Reply

  5. Posted by vijaya on August 13, 2013 at 2:32 pm

    Now a days in functions cooks are preparing many variety of Gojju ex: dry grapes, green grapes, pineapple, raw mango, kabool kadle, sprouts, bende kayi-okra, bitterness removed orange rind etc.

    Reply

  6. Posted by Vani on September 27, 2013 at 4:20 am

    HellO Ms. Meeraji!
    This seems to be a very good recipe to prepare along with khara pongal as gravy. But I am confused with these two steps.
    “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”. —> here in the previous step itself wet paste (mixture of ingredients powder and tamarind and tomato paste) was added. What to add now again ? Pls clarify if I misinterpret.
    – Vani Sreenath

    Reply

  7. Posted by Vani on September 27, 2013 at 4:31 am

    I seek one more clarification from you. Is brown sugar and jaggery one and the same or brown sugar is something else available in market? Pls excuse me for my innocence.

    Reply

  8. Posted by gayathri on November 11, 2013 at 2:52 am

    very good receipe bitter gourd gojju. was searching the web for good receipes. suddenly came across this wonderaful site providing very good information to one and all, keep it up,meeraji

    Reply

  9. Posted by radhashree on April 20, 2015 at 3:22 am

    I was in search of authentic mash was recipes. Happen to see u r site. Lovely collection of recipes.

    Reply

  10. Posted by radhashree on April 20, 2015 at 3:25 am

    I was in search of authentic madhwarecipes. Happen to see u r site. Lovely collection of recipes.

    Reply

  11. Posted by rajani on May 14, 2015 at 1:03 am

    I loved ಹಾಗಲಕಾಯಿ-ಗೊಜ್ಜು.I will try it.I am beginer in cooking. I always buy outside chilly powder. please can you post how to make chilli powder at home

    Reply

  12. Posted by dubalakrishnamurthy on October 24, 2015 at 10:16 am

    add only dry coconut. grind tamarind with other ingredients. fry bitter gourd in oil before adding ground items. add less water. then you can keep gojju for many days

    Reply

  13. Thanks for posting the recipe! I love to cook and would definitely give it a try! Keep posting.

    Reply

  14. Posted by Deepashri Kulkarni on September 14, 2016 at 10:45 am

    My hubby was always asking for Hagalkai gojju, but I was skeptical having heard of bitter taste of Hagalkai, even though I knew the health benefits. When I tried out your recipe, it turned out so yummy that I couldn’t resist taking second – third helpings. My hubby had such a smug smile.
    We both especially love the dry masala which now I use for all curries n sambars. Thank u for such a wonderful dish.

    Reply

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