Hagalakayi Gojju, Bittergourd Gojju Recipe, Bittergourd thokku

Hagalakayi gojju or bitter-gourd gojju stands right in the middle of pickle and a chutney. It is so yummy and tart that even a person who doesn’t like bitter-gourd will become a convert. I tasted this gojju during my PG days in Bangalore at my friends PG. I had got the recipe long time back but it got lost somewhere and I totally forgot about it. The recipe paper was stashed inside an old suitcase and I was thrilled when I saw it. I have made it 3-4 times now and its my new favorite. I have it with rice, chapati, dosa , almost everything. It never lasts that long at my place. Here is how to do Hagalakayi gojju or bitter-gourd gojju.

Clean and cut the bitter-gourd into small pieces. Remove the seeds and the white part as much as possible from the inside of the gourd before cutting. Set aside. Soak a big lemon size tamarind in 2 cups of water for 30 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.

Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.

Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.

Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.

Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.

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Hagalakayi Gojju Bittergourd Gojju Recipe

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for Hagalakayi Gojju Bittergourd Gojju. Karnataka Style recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Pickle

Cuisine: Karnataka

Serves: 10 servings

Ingredients

Main Ingredients

• ½ cup Vegetable oil
• ¼ teaspoon mustard seeds
• ⅛ teaspoon fenugreek seeds
• 4 dried red chillies
• 12 green chillies, chopped fine
• 4 sprigs curry leaves, finely chopped
• 4 bitter-gourd
• 2 teaspoon salt
• 1 big lemon size tamarind
• 3 tablespoon powdered jaggery

Spice Powders

• 2 teaspoon coriander powder
• 2 teaspoon black pepper powder
• 1 teaspoon cumin powder
• 1 tablespoon red chillli powder
• ¼ teaspoon asafoetida
• 1 teaspoon turmeric

Instructions

1. Clean and cut the bitter-gourd into small pieces.
2. Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
3. Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
4. Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
5. Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.

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