Ingredients
Bitter gourd - 1 medium size, discard the seeds and cut into small pieces
Tamarind paste - 1/2 tsp or gooseberry size tamarind soaked and extracted
Jaggery - 1 tbsp apprx
turmeric powder, salt and hing as per taste
Dry roast and grind
Gram dal - 2tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Sesame seeds - 2 tsp
Dry red chillies - 2-3 (adjust per taste)
To Temper
Oil, mustard seeds, fenugreek seeds, curry leaves
Method
Gram dal - 2tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Sesame seeds - 2 tsp
Dry red chillies - 2-3 (adjust per taste)
To Temper
Oil, mustard seeds, fenugreek seeds, curry leaves
Method
- Heat a pan, dry roast the ingredients given under "Dry roast and grind". Allow to cool and grind to a coarse powder.
- Cook the bitter gourd seperately in a vessel or pressure cooker adding salt and turmeric powder. Adding turmeric while cooking vegetables allows retaining the nutrients of the vegetable.
- Heat oil, do the tempering, add the tamarind extract and the ground mixture. Add in the bitter gourd, salt, hing and turmeric powder. Add in some water if required and allow to boil for few mins. You could see the gojju thickening, at this stage add jaggery, give a quick stir and turn off the stove.
- Gojju is ready. Enjoy with hot rice!
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