Hagalkai Gojju Recipe

By | Published | Bitter Gourd, Chutneys and Sauces | No Comment

Ingredients:
Bitter Gourd – 1/4 kg
Turmeric Powder – 1/2 tsp
Tamarind – 1 lemon sized ball
Jaggery – 1 small lemon sized ball
Curry Leaves – 2 sprigs
Oil – 3 tblsp
Salt to taste

Fry in 1 tsp Oil and Powder:
Urad Dal – 1 1/2 tblsp
Red Chillies – 4 to 5
Copra – 2 to 3, grated

Method:
1. Wash and cut bitter gourd into small pieces.
2. Heat oil, fry gourd pieces adding 1/2 tsp turmeric powder till pieces are crisp and dark brown in colour.
3. Boil tamarind in water, take out extract.
4. Boil this along with turmeric powder, salt, jaggery and curry leaves.
5. When sufficiently boiled, it will have reduced to half the quantity.
6. Add bitter gourd pieces, prepared powder, simmer for 2 to 3 minutes till thick chutney consistency.

Tip: Refrigerated, it will keep for a week.

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