1 March, 2015
Bittergourd in spicy, tangy gravy (Pavakkai gojju)- Meatless Monday
Bitter gourd is one of those vegetables that I have a love-hate relationship with. I always disliked it in childhood, but as I learn to cook it in interesting ways, I’ve begun to love it. I have started cooking it more for its immense health benefit (lowering blood sugar) and the folates and phyto-nutrients it contains.
“Gojju” is a typical gravy dish from the state of Karnataka and I first got to taste this in my mother-in-law’s place. This is an adapted “gojju” recipe; I cannot say it is the authentic version, but I love the combination of flavors in it- spicy, tangy and a hint of sweetness! Taking this to Meatless Mondays, the global movement to skip meat, one day of the week.
For those of you wondering what a bitter gourd is, this is what the green vegetable looks like, when cut lengthwise and de-seeded:
Check my other bitter gourd recipes:
bitter gourd- 2 medium
tamarind- a piece about the size of a ping-pong ball
grated jaggery- 2 tsp.
turmeric powder- a pinch
chana dal/split yellow lentil- 1 tbsp.
coriander seeds- 1 tbsp.
red chilly- 1 big
sesame seeds- 2 tsp.
cumin seeds- 2 tsp.
shredded coconut- 2 tbsp.
oil- 1 tbsp.
mustard seeds- 1/4 tsp.
asafoetida- a pinch
1. Dry roast ingredients for the masala (except for cumin, coconut), cool, and grind in a small spice grinder along with cumin and coconut.
2. Soak tamarind in warm water and extract its juice by crushing with fingers.
2. Wash, de-seed bitter gourds and chop into small pieces.
3. In a pan, heat oil. Add asafoetida and mustard seeds. When the seeds pop, add curry leaves and bitter gourd.
4. Add salt, turmeric powder and some water. Close with a lid and cook till the gourd is tender.
5. Add tamarind extract, ground masala, grated jaggery and let it come to a boil. Simmer for 10 more minutes till gravy thickens.
6. Serve warm with rice.
19 thoughts on : Bittergourd in spicy, tangy gravy (Pavakkai gojju)- Meatless Monday
Great recipe. One of my favorite veggie is bitter gourd. Love it in pitlai 🙂
thanku, Srividhya. 🙂
I usually add coconut jeera and black sesame seeds for gojju.. Your version have some additional flavour will try soon:-)
My version is similar; I have just avoided using sambar powder and made it from scratch with the other usual spices. 🙂
Yes Apsara, I was searching what u added for spice and I realized:-)
I could eat this all day!
me too! My husband and I have started to love bitter gourd and crave for this dish. 🙂
Great going, Apsara! Keep it up.
Looks great… loveee it… 🙂
I have never tried gojju, on my list Apsara!!! 🙂
Let me know when you do try it, Malar. 🙂
love gojju in any form! bitter gourd has been one of my fav veggies :)) loving the idea of making everything from scratch. addition of sesame seeds in new – must try soon 🙂
I thought the Karnataka- style gojju used sesame seeds. You would know, right? Maybe that is not true!
Hey, came across your blog for the first time! We make this sabzi with addition of jaggery, tamarind and coconut too, but addition of sesame seeds is new! Great
Thanks for visiting, Gauri. The sesame seeds do add a new dimension to this lovely dish.
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