How long it takes: 45 minutes
Number of servings: 2-3
Bitter gourd is bitter and that means many of us do not like it. However, it is healthy and it can cooked in a way to take advantage of its bitterness. We in the family love this veggie and prepare a variety of dishes like Kosambari and Gojju, which in fact is what this post is about. This is a Maharashtrian dish and to all your surprise (and maybe relief) it is without coconut.
What you need to have:
1. Chopped bitter gourd – 1 and 1/2 cups
2. mustard seeds – 3/4 teaspoons
3. asafoetida (soft) – size of a pepper
4. Red chili – 3-4
5. jaggery – a generous quantity
6. tamarind paste – 1 teaspoon or Bilimbi -2
What you do with what you have:
1. Wash and chop bitter gourd fine and keep it aside as shown in above image. Rub in a little salt and squeeze out the juice and transfer it to a spatula adding required quantity of cooking oil and fry it till brown and crispy. Chopped bitter gourd being fried Bitter gourd fried till brown
2. Dry roast mustard seeeds in a spatula and keep it aside. In the same spatula add a little oil and fry red chili. Also fry fenugreek and asafoetida too.Transfer all the ingredients including fried bitter gourd, tamarind, jaggery, salt mustard seeds, fenugreek, asafoetida and grind it to a fairly coarse consistency. All ingredients in the mixy bowl to grind Ready to serve Bitter gourd gojju
How long it takes:
1. Chop the veggie fine to fry fast and crispy.
2. Jaggery enhances the taste of the dish.
3. Grinding coarse helps to relish the dish.