My mother used to prepare this always when we were in childhood. This gojju is wonderful in taste and very very easy one to prepare. This does not spoil for 3 to 4 days outside the fridge itself. Goes well with Roti/chapathi and even with plain rice.
Some people cook Bittergaurd with salt and turmeric and they throw away the cooked water to minimize the bitter taste of Bittergaurd. But never do that because you will be loosing all water soluble nutrients present in it.
So to minimize bitter taste, always cook with tamarind, salt and jaggery combination, DON'T throw the cooked water, then prepare gravy of your choice and add to cooked Bittergaurd. Definitely bitter taste will reduce.
IngredientsSome people cook Bittergaurd with salt and turmeric and they throw away the cooked water to minimize the bitter taste of Bittergaurd. But never do that because you will be loosing all water soluble nutrients present in it.
So to minimize bitter taste, always cook with tamarind, salt and jaggery combination, DON'T throw the cooked water, then prepare gravy of your choice and add to cooked Bittergaurd. Definitely bitter taste will reduce.
Bittergaurd - 1
Tamarind juice - 1/2 cup (medium concentration)
Jaggery - 1/2 cup
Red chilly powder - 1/2 spoon
Salt
Oil - 2 spoon
Mustard seeds - 1 spoon
Note: In the above ingredients, you can vary the amount of chilly powder and jaggery according to your taste.
Method
1. Put Tamarind juice, Jaggery, Red chilly powder, Salt and chopped Bittergaurd in a cooker and cook it without adding extra water.
2. In a pan, heat oil and add mustard seeds. When it splutters, add this to the cooked Bittergaurd.
Gojju is ready..Can not believe??
Yesss it is very easy and is done in 5 minutes.
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