Bitter Gourd Gravy/Karela Sabzi/Hagalakai Gojju

Ingredients:

• Mustard Seeds: 1/4 tsp
• Red Chilly (badagi): 2
• Sambar Powder: 1 tbsp (Recipe Here)
• Onion: 2 medium (finely chopped)
• Jaggery: 1 tbsp
• Curry Leaves: 8
• Tamarind: 1 lime size
• Salt: to taste
• Oil: 2 tbsp
• Water: 1 glass

To Soak:

• Bitter Gourd/Karela: 1/4 kg
• Water: till bitter gourd immerse.
• Turmeric: 1/2 tsp
• Salt: 1/2 tsp

To Grind:

• Niger Seeds/Ramtil/Uchellu: 2 tbsp
• Roasted Gram/Dalya: 1 tbsp

Method:

• Soak tamarind in a cup with little water. Keep aside.

To Soak:

• Cut bitter gourd into 1/2 inch cubes.
• In a bowl add turmeric, salt, bitter gourd & water, mix. Rest it for 10 min.

Note: This method removes bitterness from bitter gourd.

TO Grind:

• Dry roast niger seeds.
• Dry grind niger seeds & roasted gram.
• Add water & make a thin paste. Keep aside.

Note: Paste should not be too thin or too thick. This is to avoid the clotting when added to gravy.

• Extract tamarind juice.
• Drain water from the bitter gourd.
• In a pressure cooker add bitter gourd, onion, tarmarind juice, salt, water & sambar powder.
• Close the lid & pressure cook it for 1 whistle, Let it cool before opening the lid.
• Heat the oil in a pan.
• Add mustard seeds, let it splutter.
• Add Curry leaves & red chilly, sauté for 5-10 sec.
• Pour the pressure cooked mixture.
• Add niger seeds & roasted gram paste.
• Add Jaggery, mix well.
• Adjust seasoning & water if required.
• Boil it for 3min.
• Bitter Gourd Gravy is ready to serve.
• This gravy goes well with Rice Roti & chapati.  

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To buy “Indian Spice Powders” Here

 

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