Karela Gojju

This recipe won the best recipe award by "The Hindu" newspaper, chosen by Pradeep Khosla, Executive chef Taj Krishna. Click here to see.

  
  Ingredients     

  Karela (bitter gourd): 250 gms
  Jaggery: 50 gms
  Tamarind juice: 4 tbsps
  Salt to taste
  Curd: 3 tbsps
  Turmeric powder: 1/2 tsps
  Oil: 3 tbsps
  Mustard seeds: 1/2 tsps

 For masala powder:
  Split black gram: 3 tsps
  Red chillies: 3 (If byadagi red chillies are available, use 5)
  Til (sesame seeds): 1 tsp
  Curry leaves

Procedure

• Wash karela, cut it length wise and remove the seeds. 
• Grate it and add 1tsp of salt, curd and turmeric powder. Mix well and keep the mixture aside for 30 minutes. 
• Squeeze the mixture and remove water. 
• For masala powder: First roast all the ingredients mentioned above except til which should be roasted seperately. Mix both and make powder.
• Heat oil in a kadai, add mustard seeds and when the seeds start popping, add the karela mixture and fry until it turns golden brown.
• Add tamarind juice, jaggery and salt and boil it in low flame for 3 minutes. Add the masala powder mix and mix well. Boil it until the gojju thickens.
• Serve with chapati, dosa, roti or rice.