Recipe : Karela (Bittergourd/Pagarkkai) Gojju
Authentic Karnataka Style
Posted by Krithiga Sathya Narayanan
Posted on 05/03/2017
Bitter gourd -4( finely chopped)
Dry roast
White Sesame seeds-2to 3 table spoon
Dry coconut powder-2table spoon
Roast with little oil
Chenna dal-2spoon
Urad dal-3/4th spoon
Jeera-1tea spoon
Peppe corns- few
Red chilly -4
Byadgi chilly -2
Methi seeds-1/2 tea spoon
(Grind to a fine paste)
Jaggery-3table spoon or more as per your taste.
Tamarind water-1cup
Curry leaves-few
Hing
Salt
Turmeric powder-1/2tea spoon
Mustard seeds-1spoon
Red chilly -3
Preparation method :
1. Dry roast sesame seeds and dry coconut separately. Powder them together.
2. In a kadai add oil, roast all the items. Cool and make a paste.
3. In the same kadai add 4 table spoon sesame oil. Season with mustard, hing, curry leaves and red chilly. then add thin sliced ( cut circle and divide them by 4) bitter gourd and fry well in the oil along with little turmeric. Once half cooked, add tamarind water, salt and jaggery. Let It boil for about 15 minutes. Then add the Chenna paste. Let it boil for 20 minutes. Then finally add sesame powder and coconut powder mix and boil for 10 minutes. It should come like a legiyum ( thick) consistency..! Enjoy this authentic recipe for Dosa, curd rice,and roti..!
Note: self life will be for a week in the fridge. Use dry spoon.
