Hagalkai Gojju

                                                                     

Hagalkai  Gojju

Hagalkai (Karela) gojju is a simple Karnataka dish. It is a combination of sweet, tangy and sweet taste. It tastes great with both hot rice and roti. It has a shelf life of 7-8 days.

Ingredients:
4 big hagalkai (Karela)
1/4 cup copra
1 big lemon size tamarind
1 1/2 tea spoon jaggery
2 tea spoon huli pudi (sambar powder)
2 strands curry leaves
1 spoon channa dal
1 spoon haldi
1/2 spoon hing
1 spoon urad dal
1 spoon mustard
2 dry red chilies
1/2 spoon red chili powder
3 able spoon oil
Salt to taste
Preparation:
1. Wash and finely chop hagalkai
2.. Soak the tamarind in water and extract thick juice
3. Sprinkle little salt and haldi to the cut hagalkai  and mix well
4. Rest for half an hour
5. Add 1/2 cup water and cook hagalkai in microwave for 10 minutes
6. Cool and squeeze the water out from hagalkai and discard the water. This helps in reducing the bitterness of hagalkai
7.Grind to a paste copra and huli pudi coarsely without adding water
8. Heat oil in a pan ,add mustard, urad dal, channa dal , hing, haldi, broken red chilies, and curry leaves.
9. When mustard splits add the hagalkai pieces and fry on low flame till golden brown
10. Add the tamarind extract, salt, jaggery and cook on low flame till the raw smell of tamarind decrease and the gravy thickens
11. Add the ground coconut and huli pudi mixture and mix well.
12. Cook till oil leaves the side
13. Serve with hot rice
14. Hagalkai gojju remains fresh for 7-8 days