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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Bittergourd Gojju

A sweet and sour preparation of bitter gourd for a nutritious meal
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • 2 medium sized bittergourds
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 onion, minced
  • 3-4 garlic cloves minced
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhania powder
  • 2 tsp sambhar powder
  • 2 tsp shredded coconut
  • 1 tsp methi(fenugreek) seeds, roasted and powdered
  • 2 tsps white sesame seeds, roasted and powdered
  • 2 tablespoon jagggery melted or 2 tsp sugar
  • Juice of a small ball of tamarind
  • A pinch of hing
  • Salt to taste



Method:


Scrape the skin of the gourds till smooth and wash them.
Cut lengthwise and remove the seeds.
Cut them into large half-rounds.
Smear salt on them and place a heavy weight on them.
This method is used to reduce the bitterness of the vegetable.
Set aside for 1/2 hr.
Fry in 3 tsp oil till well browned.
Drain and set aside.
Heat about 3 tsp oil and add the mustard and curry leaves.
When the mustard crackles, add the minced onion and garlic.
Fry till done.
Now add all the raw dry powders and fry for 2 minutes.
Now add the shrdded coconut and keep frying for 2 more minutes.
Add the fenugreek and sesame powders and mix well.
Add the fried gourd, jaggery and tamarind.
Add salt to taste and enough water to cover the vegetable.
Bring to a boil and reduce heat.
Cook till the gavy thickens and you get a gojju consistency.
Remove from heat and add the hing.
Mix well and serve like a chutney with plain rice/dosa/chapati.


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.