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A spicy and slightly bitter tasting Karela gojju can be enjoyed as a side dish with any meal. The South Indian style prepared karela gojju is high on nutritive value and is also quite easy to prepare wit bitter gourds or karelas.
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Karela Gojju recipe - How to make Karela Gojju
Preparation Time:    Cooking Time:    Total Time:
250 gms Karela, seeded and cut into dices
50 gms tamarind soaked and squeezed in warm water to extract the pulp.
½ tsp. haldi,
1-tsp mustard seeds.1 tsp cumin seeds (jeera)
1 tsp chana dal
2 tbsp. jaggery, dissolved in a cup of water
4 red chillies, a pinch of asafoetida (hing)
2 tsp rasam powder
1 tbsp. oil. a few curry leaves (kadi patta)1 tsp cumin seeds (jeera)
2 tsp methi seeds
½ tsp. whole black pepper,
½ mustard seeds,
½ curry leaves.
2 ½ tsp. dhania seeds
3 red chillies,
A pinch of haldi powder,
A pinch of hing.
- Heat the oil in a kadai, and when it is hot, add mustard seeds, jeera, and chana dal.
- When the mustard seeds start spluttering add the red chillies, hing, haldi, curry leaves and the diced karela.
- Saute for about 10 minutes and add tamarind pulp, rasam powder, jaggery and salt. boil for about 5 minutes
This recipe was contributed by melisa on 24 Mar 2002
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