Padmas Navaruchi

SPICY BITTER GOURD (KARELA) GRAVY OR GOJJU (KANNADA), is a very popular gravy and is made in different methods. You all may be very familiar with this vegetable. Some people like its bitterness whereas some people dislike it due to its bitter taste. One thing is sure, cooking bitter gourd gravy with a bitter vegetable, nicely with a combination of salt, spices, and sweet and sour ingredients is really a challenge. It becomes so tasty that even children like it to lick.

1. Bitter gourd (KARELA)-500 grams
2. Jaggery-2 tablespoon
3. Tamarind-1 big lemon-size
4. Gravy powder(Gojju)-4 tablespoons.
5. Oil-3 tablespoon
6. Red chilies-2-3 broken in 4-5 pieces
7. Curry leaves-8-10 numbers
8. Mustard seeds-3/4 teaspoon
9. Turmeric -3/4 teaspoon.
10. Table salt-1 teaspoon
11. Asafoetida-1 pinch

• Wash, wipe, and cut the Bitter gourd into small thin slices.
• Soak tamarind in a small bowl with 1/2 cup of hot water.(pulp can be extracted easily)
• Make gravy powder. (link in the description box)

1. Take a big fry pan, and heat on a medium flame.
2. When hot add 3 tablespoons of oil.
3. Add mustard seeds, when it crackles, add Broken red chilies, Curry leaves, and Asafoetida.
4. Now add cut Bitter gourd and saute.
5. Put turmeric powder and salt and once more mix well.

• keep it covered and let it cook for 3-5 minutes or till it becomes soft.
• You can add little water if you feel it is sticking to the bottom of the pan.

• Now dissolve 4 tablespoons of spice mix (gojju powder)in a cup of water, mixing it nicely without any lumps.
• Add to the cooked bitter gourd.

• Stir nicely, adding tam pulp and jaggery powder.
• Let all simmer for about 3-4 Mts.
• See the consistency of the gravy, taste for salt, and adjust.

GRAVY OR GOJJU IS READY TO SERVE FOR LUNCH OR BREAKFAST WITH RICE OR PARATHAS

NOTE: You get 2 varieties of  BITTER GOURDS: DARK GREEN  AND PARROT GREEN.

you can use anyone, but it is said that the parrot green variety is less bitter